Cryspels or Cryspes
Small strips of fried plain paste, either pasta-type flour paste, or poured batter (Cury 1390, Austin 1440)
For a more modern version, see Common Fritters
See also: Bennets
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take and make a foile of good paste as thin as Paper. Carve it out & fry it in oile, or in grease and the remnaunt. Take hony clarified and flaunne [sweet sauce?] therewith, ally them up and serve them forth.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
Cryspes. Take white of eggs, milke, and fine floure, and bete it together, and drawe it through a streynour, so that it be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fresh grease boyling; and then put thi honde in the batur and let the bater ren through thi fingers into the chaffur; and whan it is ren together in the chaffre, and is ynowe, take a skymour, and take it oute of the chaffur, and put oute al the grease, and let ren; and put it in a faire diss, and cast sugur thereon ynow, and serve it fort.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY