Frytour of erbes

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Batter-fried herb fritters

ORIGINAL RECEIPT:

156. Frytour of erbes. Take gode erbys; grynde hem and medle hem with flour and water, & a lytel zest, and salt, and frye hem in oyle. And ete hem with clere honey.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Fritter of herbs. Take good herbs; grind them and mix them with flour and water, & a little yeast, and salt, and fry them in oil. And eat them with clear honey.

MODERN RECIPE:

• 8 Tbs. of chopped or diced mixed green herbs: savory, parsley, marjoram, etc.
• 2 cups flour
• 1 ½ - 2 cups lukewarm water
• ½ tsp. salt
• 1 Tbs. yeast
• oil
• honey to garnish