Frutours

Original text from: Harleian MS. 4016, ab. 1450 A.D.

Frutours

—Take yolkes of eggs, drawe hem thorgh a streynour, cast there-to faire floure, berme and ale; stere it togidre till hit be thik. Take pared appelles, cut he thyn like obleies, ley hem in pe batur; pen put hem into a ffrying pan, and fry hem in faire grece or buttur til pei ben browne yelowe; then put hem in disshes, and straw Sugar on hem ynogh, And serue hem forthe.

Modern English

—Take egg yolks, draw them through a strainer, cast fair flour, barm and ale thereto, stir it together until it is thick. Take pared apples, cut them thin like obleies (these are small cakes or wafers, often defined as "sacramental wafers"), lay them in the batter; then put them into a frying pan and fry them in fair grease or butter until they are yellow-brown; then put them in dishes, and straw enough sugar on them, And serve them forth.

Breakdown:

Apple Fritters (test sized batch)

Make a batter from:
-2-3 egg yolks whisked until light
-1 package of yeast (2 1/4 tsp) softened in about 3(liquid)oz of water with a little sugar
-about 1(liquid)oz of ale
-2 1/2 oz of flour
This should make a batter sticky enough to stick to the apple slices. If the batter is too thin, add more flour, if it is too thick, add a bit more ale.

Have your apples peeled and cored and then slice them fairly thin and lay on a towel
Heat clarified butter in a deep pan.
Lay your apple slices in the batter and then carefully place the battered apple rings in the hot fat.
Cook the fritters until golden brown
Lay your fritters in dishes and sprinkle with sugar and serve

(added note: depending on if you used packaged yeast, or home-made style yeast (use about 6 spoonfulls instead of yeast/water mix btw), and the age of the yeast... if it is left to sit too long, it will froth up considerably)

another update...

made a pastry note/add with general instructions under darioles

Now the clickable ingredient list includes items such as spices and herbs rather than just main ingredients

New recipes have been added since I made the table, will likely add more before updating it again

update

Added yet some more recipes and am slowly adding to the ingredient list, don't expect it to be finished until the end of the week

Buknade

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Buknade

—Take hennes other conynges, other veel other other flesch & hewe it to go- bettes, waische it & seeth hit wel, grynd almaundes unblaun- ched & drawe hem up with the broth cast therinne raysouns of coraunce, sugar, poudour ginger, erbes y stewed in grece, oynouns and salt, yf hit is thynne: alye hit up with flour of rys other with other thyng, colour hit with sa- fron and serve hit forth.

Modern English

—Take hens or [rabbits], or veal or other flesh and chop it into chunks (of meat), wash it and boil it well, grind unblanched almonds and draw them up with the broth(,) cast therein currants, sugar, powdered ginger, herbs stewed in grease, onions and salt, if it is thin: thicken it up with rice flour or with another thing, colour it with saffron and serve it forth.

Roo broth

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Roo broth

—Take the liver of the bore other of the roo, perboile hit, smyte hit on smale morcels, seeth hit wele half in water & half in wyne, take bred & bray it with the self broth, & drawe blode ther to & lat hit seeth to gider with poudour fort, of ginger. or of canel, maces, with a grete porcioun of vyneger with raysouns of coraunce.

Modern English

Roe Deer broth

—Take the liver of the bore or of the roe deer, parboil it, chop it to small morsels, boil it well in half water and half wine, take bread and crush it with the self broth [it’s own broth], and draw blood thereto and let it boil together with powder fort, of ginger. Or of cinnamon, maces, with a great portion of currants.

Noumbles

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Noumbles

—Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with the broth, [inserted above: & temper hit up] with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth.

Modern English

—Take numbles (organ meats/viscera] of deer or of other beast, parboil them and dice them, take the self broth [it’s broth] or better (,) take bread and grind with the broth, (temper it up) with a good quantity of vinegar and wine, take onions and parboil them and mince them small and add thereto, colour it with blood, and put thereto powder fort and salt and boil it well and serve it forth.

Ryse of fleysche

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Ryse of fleysche

—Take rys & waische hem clene & do hem in an erthen pot with gode broth & lete hem seeth wel, afterward take al- maund mylke & do therto and colour hit with safroun & salt hit and messe hit forth.

Modern English

—Take rice and wash it clean and put in an earthen pot with good broth and let it boil well, afterward take almond milk and put thereto and colour it with saffron and salt it and [serve] it forth.