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 Small strips of fried plain paste, either pasta-type flour paste, or poured batter (Cury 1390, Austin 1440) For a more modern version, see Common Fritters See also: Bennets  Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)CRYSPELS Take and make a foile of good paste as thin as Paper. Carve it out & fry it in oile, or in grease and the remnaunt. Take hony clarified and flaunne [sweet sauce?] therewith, ally them up and serve them forth. Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)Cryspes. Take white of eggs, milke, and fine floure, and bete it together, and drawe it through a streynour, so that it be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fresh grease boyling; and then put thi honde in the batur and let the bater ren through thi fingers into the chaffur; and whan it is ren together in the chaffre, and is ynowe, take a skymour, and take it oute of the chaffur, and put oute al the grease, and let ren; and put it in a faire diss, and cast sugur thereon ynow, and serve it fort. See: Bennets Common Fritters Cryspels or Cryspes Potato Crisps Yorkshire Pudding Chip-Shop Scratchings  |
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