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Xix - For To Make Fruturs


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

XIX - FOR TO MAKE FRUTURS. Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.

autodoc



Other versions of this recipe:

spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona (Libre del Coch)

For freture (Liber cure cocorum [Sloane MS 1986])

Fritter (Libre del Coch)

For fryturs (Gentyll manly Cokere (MS Pepys 1047))

Frutours (Two Fifteenth-Century Cookery-Books)

Fretoure (Two Fifteenth-Century Cookery-Books)

Fretoure owt of lente (Two Fifteenth-Century Cookery-Books)

For to make Fruturs (Forme of Cury)


Recipes with similar titles:

Fruturs (MS Douce 257)

Fruturs (MS Douce 257)

Fritters (Alte Kochrezepte aus dem bayrischen)




Links to modern interpretations:


Medieval Cookery  

Frutours
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/frutours.html






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