Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Tourteletes in Fryture – Ground Figs in Pastry

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

14th c English fried fruit pastry.

Take figus & grynde hem smal; do therein saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem therewht; ete hem hote or colde. – Forme of Curye from Curye on Inglysch

My Version

I took dried figs and soaked them in a bit of water with saffron in it and once they were plump I chopped the figs into a thick paste. I stirred spices including ginger, cinnamon and grains of paradise into the paste. I used wonton wrappers for the pastry and stuffed the fig paste into the wrappers and closed them.

They were fried in oil til golden and crisp. The were drizzled with warm honey just before serving.

Sources

– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the 

Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the 

Oxford University Press, 1985.

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme