A Boke of Gode Cookery Presents

Frutowr for Lentyn

PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic

DESCRIPTION: A fruit and almond milk cake


Frutowr for Lentyn. Recipe flour & almondes mylk, & temper þam togyder; þan take fyges & rasyns of corance & fry þam with þe batour with oyle & tyrne þis & serof.

- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.


Fritter for Lent. Recipe: flour & almond milk, & temper them together; then take figs & raisins of Corinth & fry them with the batter with oil & turn this & serve.


  • 1 cup Almond Milk
  • 3/4 cup flour
  • 2 Tbs. olive oil
  • 1 cup sliced figs & currants
Mix the almond milk quickly with the flour into a pancake-like batter; do not overbeat. Adjust the batter as needed: if too thick, dilute with a little almond milk; if too thin, thicken with a little flour.

Heat the oil in a skillet; when hot, pour in 1/2 of the batter. Sprinkle the fruit over top, then cover with the remaining batter. Cook until brown underneath, then turn over to brown the opposite side. Serve whole or sliced.

OPTIONAL: garnish with honey or sugar.

If making more than one fritter, keep them warm before serving on the rack of a 250° F oven.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryA Boke of Gode Cookery Recipes

Frutowr for Lentyn © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence