This recipe taken from Ancient Cookery, ab. 1381 A.D. The
image below is from the 1780 printing of The Forme of Cury edited by Samuel Pegge.
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and
mak a batour nym wyte grees and do yt in a posnet and cast the batur
thereyn and stury to thou have many and tak hem up and messe hem
wyth the frutours and serve forthe..
Take flour and whites of eggs, sugar or honey and mix together to make a batter. Take lard and place in a skillet and cast the batter therein and stir it until you have many and take them up and plate them with the fritters and serve forth.
|1 cup flour
|Vegetable Oil, for frying
|8 egg whites
||1 cup water
|1 Tbsp. honey
Place oil in deep fryer or sauce pan and heat to 375°F. Meanwhile, combine water, honey and egg whites and whisk together until mixed. Gently add egg white mixture to flour and mix until batter is formed. Drop batter by rounded tablespoon into hot oil and fry until golden brown. Drain on paper towel and serve.
Notes on the Recipe:
In the initial test recipe we used rice flour which created a light texture fritter. We also drizzled extra honey on top.
Pegge, Samuel, ed. Forme of Cury London: Society of Antiquaries, 1780. The Forme of Cury. Greg Lindahl. Web. 12 Mar. 2012. http://www.pbm.com/~lindahl/foc/.
Pegge, Samuel. The Forme of Cury. London: J. Nichols, 1780. Google Books. 5 Mar. 2009. Web. 18 June 2012. <http://books.google.com/books?id=L1JAAAAAYAAJ>.
Pegge, Samuel, ed. The Forme of Cury The Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge. Project Gutenberg, May 2005. Web. 12 Mar. 2012. http://www.gutenberg.org/cache/epub/8102/pg8102.html. This is the transcription of Forme of Cury of the Samuel Pegge edition originally published in 1780.