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Propagating Wild Yeast for Reenactments


Today, if you asked 50 people about how to start a wild yeast culture for making sourdough bread, it’s likely you’ll get 100 different answers, but in reality, all it takes is a little bit of flour, some water and…

Which Yeast (Time 0_00_55;12)

September 29, 2017


Akara Recipe


Akara is a simple, easy to make snack that was frequently made in the 18th and early 19th centuries. Dried Black-eyed Peas Onions Parsley flour Boiling water Lard First, pulverize the dried black-eyed peas into very small pieces. Add to…

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A Fanciful Yet Easy Asparagus Soup


This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy methods of cookery (1755). Many of this recipe's techniques, including roux, food coloring, bone broth, and court-bouillon (the ingredients boiled in the soup that are removed before eating)…

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September 28, 2017


Rye and Indian Bread


This is called Rye and Indian bread, because it’s made of part rye flour and part Indian meal or sometimes we call it cornmeal. You can use just those two grains to make the flour, or you can add wheat…

rye-and-indian-bread-time-0_08_1818


Simple Boiled Plum Pudding


Many people hear the word pudding today and they think about some little custardy stuff in a cup or something you buy at the grocery store in a box and mix it up with some milk. Pudding has a much…

Plum Pudding (Time 0_11_05;10)


An Onion Soup Recipe from 1801


This recipe for onion soup is out of John Mollard’s 1801 cookbook, “The Art of Cooking Made Easy and Refined”. 4 oz. Butter 4 tbsps. Flour 8 midsized Onions of choice Salt 3 qts. Beef Stock 4 Egg Yolks 1…

onion-soup-time-0_00_4313


A White Pot Recipe


A White Pot with Raisins and Dates Serves 1 - 6 (depending on how polite you are) The name “White Pot” originates from the Devon region of England. But this sweet, buttery custard bread pudding, layered with sweetmeats (dried fruits)…

Also Known as a White Pudding


Master Wood Turner Erv Tschanz


In this special video, master wood turner Erv Tschanz shares his passion for the craft. Erv is one of several skilled artisans that sells handcrafted items through Jas. Townsend & Son. The treenware cherry wood plate being made in this…

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September 13, 2017


Weaver/Trapper Interview: Experiencing History Through Reenacting


We've been busy interviewing fellow reenactors for the purpose of inspiring and encouraging viewers who are interested in getting involved in historical reenacting but don't know how to begin. Today we interview Tony Baker, a weaver by trade, who has…

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Starting a Living History Group from Scratch


It took an idea and a group of friends, and it went from there. Albert Roberts tells the story of how the innovative historical interpretive group "The HMS Acasta" was born. http://ift.tt/2wQkO31 More great information! ***************************** Our Retail Website -…

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Page 1 of 69
Hasty Fritters

Hasty Fritters

Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were either skillet fried or deep fried. The batter could be thin or thick — more like a dough. This particular recipe was exquisitely simple, calling for only four to five ingredients.

Here is Hannah Glasse’s copy from the 1774 edition of her cookbook, The Art of Cookery.

Here is our adaptation, changing a few things up where necessary, but staying well within period-correct methods and techniques:

 

Hasty Fritters

Ingredients:
1 – 12oz. bottle of any Light* Ale or Hard Apple Cyder
approximately 2 cups All Purpose Flour
1/4 – 1/3 cups Zante Currants or 1 Apple (diced) or both

About 2-lbs Lard (or or other fat**, e.g., shortening or vegetable oil) for frying

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*Hard apple cyder adds a wonderful taste to this recipe. If you chose to use an ale instead, use one that is not heavily hopped or bitter. Any off-the-shelf brand-name “lite” American beer will work, however, you’ll be missing out on some of the flavor that a nice honey brown ale, for instance, can add.

*All of the recipe copies I found for this dish called for frying in butter. This would have typically been a fairly expensive method of frying over, let’s say, Lard. If you choose to use butter, be sure to clarify it first by slowly melting it over low heat and pouring off the oil from the dairy solids that precipitate to the bottom. If you do not take this step, the solids will burn before the butter reaches frying temperatures, resulting in a burnt flavor imparted to the fritters.

Directions:
Heat your frying fat to about 350-degrees (F).

Dough1

 

Pour your ale into a large mixing bowl and sift the flour into it, stirring until a sticky dough forms. It may take a little more or a little less than 2 cups of flour.

Blend in your diced apple and/or your Zante currants. I prefer using both simply for the additional flavor and sweetness. Some recipes for apple fritters suggest a little ground nutmeg or cinnamon. You can also add a pinch of salt of you wish. That’s your call. I love the simplicity of this recipe, and chose to leave those seasonings out. I did not regret my decision.

Frying1

Carefully drop in dollops of the batter, about the size of a walnut or small egg, into your hot frying fat, making sure they don’t stick together. Fry them for 4 or 5 minutes, or until they are golden brown on the bottom side. The recipe suggests turning the fritters with an “egg slice.” If in case you’re like us and had never heard of an egg slice before, it’s simply a spatula.  Fry the fritters for 3 to 4 minutes longer, or until they are an even gold brown. If your dollops are too big, you will likely end up with a nicely browned fritter that’s still doughy on the inside.

Ale in this recipe acts as a leavening agent. The ale’s carbonation will puff up the dough while it fries.

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Carefully remove the fritters from your hot fat, and drain on layers of paper or a clean cloth. Dust with powdered sugar and stand aside before you’re trampled.

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