PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic
DESCRIPTION: Apple fritters.
Facsimile of receipt from the original manuscript:
Transcription of original receipt:
With egges and flowr a bator thow make
(1) For fritters
With eggs and flour a batter thou make
Make a batter of eggs and flour.
(30.1) barme - barm, the yeast sponge or starter used in brewing. Hodgett erroneously translates this word as balm, making one wonder what sort of balm would be used in making fritters. Yeast or barm was a common ingredient in fritter recipes, such as Frytour of erbes from Forme of Cury:
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, Curye on Inglysch, 132)(30.2) thorte - Hodgett tranlsates this word as tharf; the ME Dictionary defines tharf as, "A need; what is required or wanted; wants or needs."
(30.3) myn - probably the ME word minde or minder, meaning to remember or remind. Hodgett translates I myn as I remind you.
Slice the apples into medium-sized pieces. Discard seeds & stems. Coat the slices with the batter, then fry them in hot oil until golden brown. Remove from the oil and drain well.
Sprinkle on sugar and serve.
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