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Losenges Fryes

Posted on 03/21/202203/24/2022 by Murienne

15th C fried dough.

Take flour, water, saffron, sugar and salt, and make fine paste thereof, and fair thin cakes; and cut them like losenges and fry them in fine oil, and serve them forth hot in a dish in lenten time. – Two Fifteenth Century p. 97/74

Version I Used

This version is found on Master Cariadoc’s page. I could not improve on this recipe and used it as is.

  • 2 c flour
  • 1/2 c water
  • a pinch of saffron
  • 1/2 c sugar
  • 1/2 t salt
  • oil for frying

Boil saffron in water to extract color and flavor, put in a bowl and mix in sugar and salt, add flour and mix lightly until moistened. Heat about 1 inch of oil in a frying pan. Roll out dough to about 1/2 inch thick. Cut in small diamonds, fry a few at a time since they cook very quickly.

Sources

Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin

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