A Boke of Gode Cookery Presents

Frytour of erbes

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Batter-fried herb fritters


156. Frytour of erbes. Take gode erbys; grynde hem and medle hem with flour and water, & a lytel zest, and salt, and frye hem in oyle. And ete hem with clere honey.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.


Fritter of herbs. Take good herbs; grind them and mix them with flour and water, & a little yeast, and salt, and fry them in oil. And eat them with clear honey.


  • 8 Tbs. of chopped or diced mixed green herbs: savory, parsley, marjoram, etc.
  • 2 cups flour
  • 1 ½ - 2 cups lukewarm water
  • ½ tsp. salt
  • 1 Tbs. yeast
  • oil
  • honey to garnish
Dissolve the yeast in a little of the water. Mix together the flour, herbs, and salt. Add the yeast and enough of the water to make a smooth, thick batter. Cover and let rise in a warm place until doubled, then drop by spoonful into hot oil and fry until a light golden brown. Garnish with honey.

Metric, Celsius, & Gas Mark Equivalencies

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Frytour of erbes © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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