Frytour of pasternakes, of skirwittes, & of apples

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

DESCRIPTION: Batter-fried carrots, parsnips & apples, dressed in almond milk

ORIGINAL RECEIPT:

Frytour of pasternakes, of skirwittes, & of apples. Take skyrwittes and pasternakes and apples, & perboile hem. Make a batour of flour and ayren; cast þerto ale & yest, safroun & salt. Wete hem in þe batour and frye hem in oile or in grece; do þerto almaund mylke, & serue it forth.

- 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.

GODE COOKERY TRANSLATION:

Fritter of carrots, of parsnips, & of apples. Take parsnips and carrots and apples, & parboil them. Make a batter of flour and eggs; cast there-to ale & yeast, saffron & salt. Wet them in the batter and fry them in oil or in grease; do there-to almond milk, & serve it forth.

INGREDIENTS:

• Parsnips - peeled and cut into finger-food size pieces.
• Carrots - peeled and cut into finger-food size pieces.
• Apples - peeled, cored, and cut into finger-food size pieces.
• Flour
• Eggs - beaten.
• Ale
• Yeast
• Saffron
• Salt
• Oil
• Almond Milk

Dissolve yeast in luke-warm ale; wait about 10 minutes for the yeast to become activated. Make a thick batter of flour and eggs; beat in the yeast/ale mixture, saffron, and salt to taste. Thoroughly coat each piece of fruit or vegetable with the batter, then drop into hot oil. Cook until lightly brown and crispy. Remove from oil and drain; place in a serving dish. Cover or drizzle with a thick Almond Milk. Serve.