Trayne Roste
Mock entrails of batter-fried fruit & nuts - contributed by Rebecca A. C. Smith
  • 4 pieces heavy string 18" long
  • 1/4 cup sliced almonds, soaked in warm water
  • 18 dried figs, halved
  • 6 oz dates, halved
  • 1/2 cup raisins
  • 1 1/2 cups oil
  • 7 oz beer
  • 1 1/3 cups flour
  • 1 tsp sugar
  • 1/4 tsp ground cloves
  • 1/2 ground ginger
  • dash of salt
Using a sharp needle, thread the dried fruits and nuts onto the strings. Alternate the fruits and nuts to achieve an uneven appearance. Set aside. Beat together beer, flour, salt and spices. Dip the strings of fruit and nuts in the batter to coat. Fry in oil over high heat one at a time. Fry until golden and drain. 

Renfrow, Cindy; Take a Thousand Eggs or More; self-published, 1990, p. 219.

Trayne Roste is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Trayne Roste © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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