Patsloane wrote:
> Can anyone help this child?
>
> I AM IN THE 6TH GRADE AND WAS GIVEN THE TOPIC OF RECIPIES IN MEDIEVAL
> TIMES TO DO.
> IF ANYONE COULD HELP
> ME TO FIND ANY IWOULD BE VERY HAPPY I HAVE TO COOK ONE AND BRING IT TO
> SCHOOL
This is taken from an excellent collection: Maggie Black. _The Medieval
Cookbook._ London: British Museum Press, 1992.
Some of these recipes require unusual ingredients. I tried to find something
unusual enough to seem "medieval" [?], but still doable. I found something
you could take to school without having to worry about it going bad,
vegetarians, etc.
Here's the original text, if you want to copy it out to show the older
spellings:
"Tourteletes in Frytour: Take figus and grynde hem smal; do therin saffron
and powdur fort. Close hem in foyles of dowe, and frye hem in oyle. Clarifye
hony and flamme hem therwyt; ete hem hote or colde."
Here's the updated recipe by Ms.Black :
1 lb. dried figs, soaked, drained, and minced; save the liquid for soaking
"Powder fort" mixture: made with:
1/8 teaspoon ground ginger,
1/8 teaspoon ground cloves,
and a pinch of black pepper
1/4 teaspoon dried saffron strands moistened with fig soaking liquid
[saffron is expensive, so you might just leave it out]
1/4 teaspoon salt
1 egg, separated, and 1 egg white
6-7 sheets filo or strudel pastry (you can buy this stuff pre-prepared)
Oil for frying
roughly 8 fl oz. warmed-up honey
In a food processor combine the minced figs, spices and saffron, salt
and egg yolk.
Beat the egg whites until liquid. Lightly brush the top sheet of pastry
with egg white. Mark the short side of the pastry sheet at 3-inch intervals.
Then cut the sheet into strips, 3 inches wide. Put a dab of the fig mixture
on the end of each sheet and roll the strip up, pinching the ends to seal in
the figs.
Repeat this process until you have used all the fig mixture; remember to
brush every pastry sheet with egg white before cutting it into strips.
Fry the rolls (ah, to be young again!), a few at a time, in deep or
shallow oil as you prefer. Serve them with warmed honey spooned over them
(actually, the recipe calls for basting the rolls while baking).
Good luck!
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