A Boke of Gode Cookery Presents

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.

  • Meat & fruit filling for Vautes
  • Pastry dough
Roll out the pastry into small circles or ovals. Spoon a little of the filling into the center of each, then fold the dough over in half, pinching the edges to seal. Fry in a little olive oil or bake in an oven until lightly browned.

See: Vautes

See: Peascoddes


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