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New Fritters


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

New fritters. Take bread without crusts well grated and the juice of fine herbs, mint, parsley; and take eggs and mix them together, and set them to fry in fresh lard, melted in a pan. And then put it on a trencher, and sprinkle powdered sugar on top.

autodoc





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