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 Batter of butter, flour and water, egg added and fried in clarified butter. Served sugared (AW 1591). The name is clearly connected [thanks Andrew Stevenson!] to the French term ‘Beignet’, known since the 13Cent, and is similar to the modern ‘Churro’ treats popular in Southern Europe, the USA and Mexico.  16Cent ‘Bennets’ may have been similar to the ‘Churro’ treats popular in Southern Europe Image: thedomesticrebel.com  Original Receipt in ‘A book of cookrye. Very necessary for all such as delight therin‘, gathered by “AW” (AW 1591);To make Bennets. Put butter and water over the fier in a faire pain, and when it boyleth put therto fine Flower and Salte, and so let them boyle, but stir them well for brenning, and when it is wel thick, put it into an earthen pan, then break egs into it and boyle them so togither, than boyle a good quantitye of Butter clarified over the fire, and with a spoone put in your other stuffe and so frye them till they be browne, and that doone, serve them foorth with Sugar on them. See: Bennets Common Fritters Cryspels or Cryspes Potato Crisps Yorkshire Pudding Chip-Shop Scratchings  |
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