136. Custard Which Is a fritter
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by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "136. Custard Which Is a fritter". [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:

136. Custard Which Is a fritter. Take new cheese, and curds which should be very dry, and grind them well in a mortar with as much again of eggs; and you can also put a little of fat buttery cheese which should be grated and ground with the new cheese, and the curds, all together with a little dried and powdered mint; and then cast a little rosewater into the mortar, and it should not be much, but medium, and then make dough of very good flour, and knead it with sweet oil, which is very fine, and in such a manner that it is very well-kneaded, and that it remains and becomes very hard; and then make from the said dough some empanadillas to put the cheese into; but before you put them in and you fill them, warm the dough a little, however it should be firm; and after filling them with the said pottage, and before the empanadillas or custards are all filled, take some little tongs and shirr the edges. And then they go to the fire to cook. And when they are cooked, that they have lost the color on top and have a little color; then as they are hot, cast on them melted honey or sugar syrup, but not made with rosewater; and when they have absorbed the honey or the syrup, cast sugar and cinnamon on top of them.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:136>. Accessed on April 8, 2020, 2:47 am.

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