Tourteletes in fryture PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic DESCRIPTION: Small fig pies basted with honey
ORIGINAL RECEIPT: 157. Tourteletes in fryture. Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde. - 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: Take figs & grind them small; do there-in saffron & powder fort. Close them in foils of dough, & fry them in oil. Clarify honey & baste them there-with; eat them hot or cold.
INGREDIENTS:
Finely dice the figs as small as possible by hand or purée with a processor; mix in the saffron and the powder fort spice mixture - use to taste. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pie(s) in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pie(s) have drained, brush on the honey. Eat hot or cold. |
A Boke of Gode CookeryMedieval Recipe Translations
Tourteletes in fryture © 2000 James L. Matterer
Medieval
Recipe Translations
ALL
GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence