To make stockfritures
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Pastries made like peascoddes and filled with the ingredients for vaute.
To make stockfritures.
Take the same stuffe that you take to a vaute and the same paest ye take for pescoddes and ye maie frie them or els bake theim.
To make stockfritters.
Take the same stuff that you take for a vaute and the same pastry you take for peascoddes and you may fry them or else bake them.
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