FROM the website Godecookery
\nORIGINAL RECEIPT:<\/p>\n
157. Tourteletes in fryture. Take figus & grynde hem smal; do \u00c3\u00beerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem \u00c3\u00beerwyt; ete hem hote or colde.<\/p>\n
– Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.<\/p>\n
GODE COOKERY TRANSLATION:<\/p>\n
Take figs & grind them small; do there-in saffron & powder fort. Close them in foils of dough, & fry them in oil. Clarify honey & baste them there-with; eat them hot or cold.<\/p>\n
INGREDIENTS:<\/p>\n
Figs
\nSaffron
\nPowder fort – a Medieval blend of strong spices, almost always containing pepper (and never sugar). A nice mix might consist of such spices as black pepper, white pepper, cardamom, ginger, cubeb, clove, etc.
\nPastry dough
\nOil
\nHoney<\/p>\n
DIRECTIONS:<\/p>\n
Finely dice the figs as small as possible by hand or pur\u00c3\u00a9e with a processor; mix in the saffron and the powder fort spice mixture – use to taste. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pie(s) in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pie(s) have drained, brush on the honey. Eat hot or cold.
\nNOTES:Recipe had no measurements so I did about 8 Calmyra Figs and powder forte, no saffron. Used pre-made pastry dough. Meadhbh<\/p>\n","protected":false},"excerpt":{"rendered":"
FROM the website Godecookery ORIGINAL RECEIPT: 157. Tourteletes in fryture. Take figus & grynde hem smal; do \u00c3\u00beerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem \u00c3\u00beerwyt; ete hem hote or colde. – Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","hentry","category-desert","category-recipes"],"_links":{"self":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44"}],"version-history":[{"count":0,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=\/wp\/v2\/posts\/44\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cooks.stierbach.atlantia.sca.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}