How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Slow Or Smooth Dish
(Manjar Lento o Suave)
De Nola no. 14
55
For half a dozen dishes, take a half azumbre
of strained milk, and half a dozen egg yolks, and
beat them well, and thin them with a little milk;
and set the other milk to heat alone by itself on a
fire of coals away from the fire; and when it is
hot, remove it from the fire, and cast the beaten
egg yolks into it, and three or four ounces of
sugar, and return it to the coals; and if you wish
to give it color, cast in a little saffron, and then
return it to the coals, stirring it constantly in one
direction until it is thick so that it seems good to
you; and then sample it for taste; and if it is good,
set it aside from the fire to rest, and grind sugar
and cinnamon to cast upon the dishes.
[Azumbre: approximately 2 liters.]
4 c milk [6 threads saffron]
6 egg yolks 1 T sugar
⅜ c sugar 1 t cinnamon
Beat egg yolks with 2 T of the milk. Heat
the rest of the milk for about 10 minutes over
medium heat then remove from heat. Stir egg
yolk mixture and sugar into the milk, crush
saffron (optional) into a little of the milk
mixture and add. Put back on medium heat
and cook about 45 minutes, stirring, until
thick. Remove from heat and let cool.
Sprinkle on additional sugar and cinnamon
and serve.
Pipefarces
Goodman p. 286
Take the yolks of eggs and flour and salt and
a little wine and beat them well together and
cheese cut into strips and then roll the strips of
cheese in the paste and fry them in an iron pan
with fat therein. One does likewise with beef
marrow.
8 egg yolks ~1 ½ T wine
2 T flour ½ pound cheese
½ t salt oil to fry
Use enough wine to make a thick paste.
Works better with hard cheese such as
cheddar.
A Fritur þat Hatte Emeles
Curye on Inglysch p. 53
(Diuersa Ciberia no. 46)
Nym sucre, salt, & alemauns & bred, & grind
am togedre; & soþþen do of ayren. & soþþen nim
grece oþur botere oþur oyle, and soþþen nim a
dihs, & smeore heom; & soþþen nym bliue
[quickly, according to the editor of Curye on
Inglysch], & cose wiþ sucre drue: & þis beoþ þin
cyueles in leynten ase in oþur time.
1 c bread crumbs 4 eggs
½ c sugar butter or oil
⅛ t salt more sugar
1 c almonds
Grind bread, sugar, salt and almonds
together. Mix eggs and add to dry mixture.
Put ½ inch of oil in skillet. Deep fry, turn
fritter over, remove, drain on paper towel. Put
on plate and sprinkle with sugar. Makes 36 1"
diameter fritters.
Frytour of Erbes
Curye on Inglysch p. 132
(Form of Cury no. 156)
Take gode erbys; grynde hem and medle hem
with flour and water, & a lytel yest, and salt, and
frye hem in oyle. And ete hem with clere hony.
¼ t yeast 1 T oregano
2 ¼ c water 2 ½ t sage
⅛ t salt 1 ½ t thyme
3 c flour oil to fry in
6 T parsley honey
Dissolve yeast in ½ c water, add salt to
flour; when yeast is foamy, add yeast and the
rest of the flour to the water. Let sit while
herbs are chopped and ground; note that
quantities of herbs are after chopping. Divide
batter in 4, add one kind of herb to each; or
add four times as much of any one of the
herbs to the whole batter. Fry in ¼" deep oil
by half tablespoonfuls. Makes about 3 dozen
2.5" fritters. Serve with honey.