14th C English savory herb fritter recipe.
Take gode erbys; grynde hem and medle hem with flour and water, & a lytel yest, and salt, and frye hem in oyle. And ete hem with clere honey. – Forme of Cury
This recipe makes a batch of savory fritters. The recipe doesn’t say what herbs to use in the fritters so I decided on thyme, parsley, rosemary, chives, marjoram, and garlic. I batter was made with flour, yeast, water and salt and the herbs were chopped fine and added to the batter. The batter was spooned into hot oil and cooked until golden on all sides. I chose to serve them with the honey on the side.
Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.