fritters
Chiles verdes rellenos (picadillo)
Recipe taken from Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California itself a translation of Encarnación Pinedo’s, El cocinero español (San Francisco, 1898), the first Spanish language cookery text published in California. Pinedo presents her recipes as Spanish (despite the profusion of Mexican ingredients) and in the European tradition traced from Apicius (whom she names) through [...]
Apple Fritters, Eden, and Ale Batter
It’s basically a beer batter with apples – I used a bit of saffron for color and added a touch of active dry yeast to a 1/4 cup of warmed beer to make sure that it would rise enough. You can also make the batter the night before and it will usually rise a bit. [...]
Psychoactive Fritters? If only.
Continuing a month of fritters with Martino di Como’s Sage Fritters: Simply, sage leaves dredged in a mixture of flour, eggs, sugar, cinnamon, and saffron. Due to a combination of viscosity problems and the unforeseen characteristics of fritter batter/sage leaf adhesion, the results look more like bug fritters than sage fritters. Trying to rectify the [...]
Magnificent Imperial Fritters
XXVI. Fritelle da Imperadore magnifici. Se tu voy fare fritelle da Imperadore, toi la chiara de l’ ova e fete de formazo frescho, e battile cum la chiara de l’ ova, e mitige un pocho de farina e pignoli mondi. Toy la padella cum assay onto, falo bolire e fay le fritelle. Quando sono cocte, [...]
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