CRYSPELS
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "CRYSPELS". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]
The Source Recipe
The original text of the recipe is as follows:
CRYSPELS. XX.VIII. III. Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe grece and þe remnaunt, take hony clarified and flaunne þerwith, alye hem up and serue hem forth.
Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]
.Clxj. Cryspels. Take & make a foyle of good past as thynne as paper. kerve hit out and fry hit in oyle other in grece. & the remnaunt take hony claryfyed & flamme hem ther with. alay hem up and serve hit forth. []
CRYSPES. XX.VIII. II. Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour and do the batour þerto queyntlich þurgh þy fyngours. or thurgh a skymour. and lat it a litul quayle a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth. []
.Clx. Cryspes. Take flour of payndemayn & medle hit with whyte grece over the fyre in a chawfour. and do the batour ther to queyntlych thorow thy fyngours or thorowe a skymmour. & let hit a lytul quayle so that ther be hooles therinne. and yf thou wolt: colour hit with alkenet foundyt. take hem up and cast ther on sugour. []
Cryspes. Take white of eyren, Milke, and fyne floure, and bete hit togidre, and drawe hit thorgh a streynour, so that hit be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fressh grece boyling; and then put thi honde in the batur and lete the bater ren thorgh thi fingers into the chaffur; And whan it is ren togidre in the chaffre, and is ynowe, take a Skymour, and take hit oute of the chaffur, and putte oute al the grece, And lete ren; And putte hit in a faire dissh, and cast sugur thereon ynow, and serue it forth. []
Large and small crisps. Cook the large crisps in some hot lard in a syrup pot or brass casserole. Make them from egg whites and fine flour beaten together. It should not be too thick. Have a deep wooden bowl, put some batter in the bowl, and shake the hand inside the pan above the hot lard [pouring batter into the lard]. Keep them from browning too much.
Cook the small crisps in an iron pan. Beat egg yolks and whites with some fine flour. It should be a little stiffer than the batter for large crisps. Have a little fire (as long as it is hot). Take your wooden bowl pierced at the bottom, and put some batter in it. When everything is ready, pour [a thread of batter from the hole in the bowl] and form it into the shape of a small buckle (or larger), with a kind of tongue of the same batter through the buckle. Let them cook in the lard until they are plump. []
lj - Cryspe3. Take Whyte of Eyroun, Mylke, and Floure, and a lytel Berme, and bete it to-gederys, and draw it thorw a straynoure, so that it be renneng, and not to styf, and caste Sugre ther-to, and Salt; thanne take a chafer ful of freysshe grece boyling, and put thin hond in the Bature, and lat thin bature renne dowun by thin fyngerys in-to the chafere; and whan it is ronne to-gedere on the chafere, and is y-now, take and nym a skymer, and take it vp, and lat al the grece renne owt, and put it on a fayre dyssche, and cast ther-on Sugre y-now, and serue forth. []
XXVI - FOR TO MAKE CRYPPYS. Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many and tak hem up and messe hem wyth the frutours and serve forthe. []
.Clxj. Cryspels. Take & make a foyle of good past as thynne as paper. kerve hit out and fry hit in oyle other in grece. & the remnaunt take hony claryfyed & flamme hem ther with. alay hem up and serve hit forth. []
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]
pastry
oil
grease
honey
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Procedure
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Bibliography
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Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?forme:162>. Accessed on April 18, 2024, 12:07 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?fourm:162>. Accessed on April 18, 2024, 12:07 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?twofi:375>. Accessed on April 18, 2024, 12:07 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?viand:185>. Accessed on April 18, 2024, 12:07 pm.