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oil; put in pieces of dough, about 5 at a time, until they puff up and turn brown, and then flip
over, frying about 1/2 minute on a side. Drain and serve.
Fritter of Milk
Form of Cury p. 68/A28
Take of curds and press out the whey. Do thereto sugar, white of eyroun. Fry them. Do thereto and lay on
sugur and mess forth.
1 c dry curd cottage cheese 4 egg whites
3 T sugar more sugar to sprinkle over them
Mix together cottage cheese, sugar and egg whites. Drop by tablespoonfuls into hot oil, fry about
1 minute on each side (light to dark brown). Drain on paper towels, sprinkle with sugar, serve.
Should make about 40 fritters.
Longe Frutours
Two Fifteenth Century p. 73
Take Mylke And make faire croddes there-of in maner of chese al tendur, and take oute e way clene; then put
hit in a faire boll, And take yolkes of egges, and white, and menge floure, and caste thereto a good quantite,
and drawe hit orgh a streynoure into a faire vessell; then put hit in a faire pan, and fry hit a litull in faire
grece, but lete not boyle; then take it oute, and ley on a faire borde, and kutte it in faire smale peces as thou
list, And putte hem ayen into the panne til thei be browne; And then caste Sugur on hem, and serue hem forth.
1 pint cottage cheese 1 c flour 6 T sugar
1 egg grease: 4T butter 2-4 T sugar sprinkled over
Mix cottage cheese, egg, flour, and 6 T sugar in bowl. Melt butter in large skillet over medium
heat, put 1/2 the mixture in skillet, pat to about 1/4" thick. Cook gently for a few minutes until it
will hold together. Remove, put on cutting board, slice into pieces. Return to pan and fry until
browned, turning periodically. Remove from pan, sprinkle with sugar, serve.
Page 119
Cryspes
Two Fifteenth Century p. 44/61 (GOOD)
Take white of eyroun, milk, and flour, and a little berme, and beat it together, and draw it through a strainer,
so that it be running, and not too stiff, and cast suger thereto, and salt; then take a chafer full of fresh grease
boiling, and put thine hand in the batter, and let thine batter run down by thy fingers into the chafer; and
when it is run together on the chafer, and is enough, take and nym a skimmer, and take it up, and let all the
grease run out, and put it on a fair dish, and cast thereon sugar enough, and serve forth.
4 egg whites 1 c flour 3 T sugar
2/3 c milk 1 T dried yeast 1/2 t salt
Take egg white, milk, and flour and a little yeast and beat it together, being careful not to let the
flour make lumps. Add sugar and salt. Pour into a pan of hot oil, so that they puff up and brown,
turn them, drain them, sprinkle on sugar and serve them.
This can be done either as a pancake or as something more like a funnel cake; the latter seems to
fit the description more closely. To make it like a funnel cake, I use a slotted spoon; the batter
runs through the slots into the hot grease. Of course, you could always let thine batter run down
by thine fingers instead but make sure no one is watching.
Mincebek [or, funnel cakes]
Anglo-Norman no. 4 p. 863 (Elizabeth's translation, guided by the Hieatt and Jones translation)
And another dish, which has the name mincebek. Take amydon [wheat starch] and grind it in a mortar, and if
you do not have this, take fine white flour; and take almond milk or tepid water, and put in it a little yeast or
a little sourdough; and then temper it; and take a bowl and make a hole in the middle, and pour the mincebek
through the hole into oil or into grease; and then take sugar and make a syrup to boil; and dip[?] the mincebek
in it, and put some on top [or, put salt on it]; and then serve them.
1 c white flour 1/4 c sourdough 1/2 c water for syrup
1 c whole wheat flour 2 c sugar oil for frying
2 c water for dough
Mix sourdough and water, stir into the mixed flour, stirring until pretty smooth. Let rise about 7
hours. Heat oil in frying pan. For syrup, bring water to a boil, add sugar and cover. When the
sugar is dissolved and the syrup again clear, it is ready. Pour some of batter into a funnel and
dribble around into oil at a medium heat, then fry until brown, turning at least once. Each
mincebek comes out of the oil onto a paper towel to drain briefly, then is dipped (tongs are
useful) into the syrup, then onto the plate to serve.
Page 120
Frytour Blaunched
Curye on Inglysch p. 132 (Form of Cury no. 153)
Take almaundes blaunched, and grynde hem al to doust withouten eny lycour. Do erto poudour of gyngeuer,
sugur, and salt; do ise in a thynne foile. Close it erinne fast, and frye it in oile; clarifie hony with wyne, &
bake it erwith.
1/2 lb blanched almonds scant 1/4 t salt oil
1/2 t ginger pastry: 2 c flour 2/3 c honey
1 T sugar water 1/4 c Rhine wine
Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir together with ginger, sugar
and salt. Mix flour with enough water to make a slightly sticky dough. Roll out dough very thin
and cut into 2" squares. Place a heaped teaspoon of ground almond mix on each dough square.
Fold corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until brown, drain on paper
towels, then place in baking pan. Heat honey and wine together; pour over fritters and bake at
350° for 10 minutes.
Ka'k Stuffed with Sugar
Andalusian p. A-70
Knead the amount that you want of fine flour and knead a long time. Leave it until it rises and then pound
almonds very fine until they are like brains. Grind with an equal amount of white sugar and knead the two
parts with some rosewater and perfume it with fine spices. Roll the dough out long and put on the stuffing and
cover with dough. Make it round and make ka'ks with it. Send it to the oven and, if you want, fry it in the
frying pan with oil and scatter sugar on top. He who wants it simple, let him omit the spices.
1 c whole wheat flour 1/2 c sourdough starter 3 T rosewater
1 1/2 c white flour 1 1/4 c blanched almonds = 1 1/2 c ground fine spices: 1/2 t cinnamon
1/2 c water 1 1/2 c sugar
Mix the flour, mix the water and sourdough starter and stir the mixed liquid into the flour. Knead
it for 10-15 minutes, adding up to an additional 1/4 c flour if necessary to keep it from being
sticky. Cover with a damp cloth and leave to rise 5 hours in a warm place.
Grind the almonds about 40 seconds in a food processor (or longer in a mortar) until very finely
ground. Combine with sugar and cinnamon, stir in rose water, and knead together.
Take 1 T of dough, flour it, roll between your hands to a 4 long cylinder. Flatten with your
finger, making the middle lower than the edges (i.e. a depression almost 4 long down the
middle of the dough). Fill with about 1 1/2 t of the sugar/almond mixture. Fold the dough up
over the filling, making a tube of dough filled with filling about 4 long, sealed at both ends.
Bend it into a ring (small bracelet). Put on an oiled cookie sheet, bake at 300° 40 minutes.
My guess at the size and shape of the individual pieces is based on a description of something
with the same name (but different structure) in a modern cookbook (by Claudia Rodin). You can
also use 2 T of dough, 1 T of filling, make a cylinder 6 long. Or experiment with other sizes.
You can flatten the ring either by pressing it down against the cookie sheet or by making it like a
napkin ring. Experiment.
Page 121
The Making of Dafâir, Braids
Andalusian, p. A-25
Take what you will of white flour or of semolina, which is better in these things. Moisten it with hot water
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