Fritelle de Pome Per Quaresima. Toy le pome e mondalle, po’ taia a modo di hostie e fa sugolo de farina con suffran, e mitige uva passa, e miti quests pome in questo sugolo; po’ le frige con olio zascuna per si, polverazali zucharo quando eno cocto, etc.
Translation: (from The Medieval Kitchen: Recipes from France and Italy)
Apple Fritters for Lent. Take apples and peel them, then slice them like wafers and make a batter of flour mixed with saffron, and add currants, and put the apples in this batter; then fry them in sufficient oil, and sprinkle with sugar when cooked.
Add saffron to water and heat until the saffron releases its color. Peel, core and slice apples. Place oil in deep fryer on sauce pan and heat to 375°F. Mix flour, water with saffron and currants into batter. Dip apple slices in batter and fry until golden. Drain on paper towel. Sprinkle with sugar and serve.
The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998