Re: [Authentic_SCA] Modern-like period food (was competitions)
- In a message dated 2/27/2003 6:54:27 PM Eastern Standard Time, Authentic_SCA@yahoogroups.com writes:
are actually called Crepes, in Le Menagier de Paris. The trickiest part
about them is that you want them to go out hot, so you either have to
have lots of frying pans going, or send them out one at a time. Oh, and
invest in a real funnel cake pitcher - actual funnels are messy!
There are also recipes which are essentially funnelcake in the English body of recipes, one called Cryspes and the other Myncebek. If I recall correctly, one has you running the batter down your hand and off your fingers into the oil, while the other uses a wooden bowl with a hole or holes in the bottom.
There is one version of a Cryspes recipe in Volume 1 of Take a Thousand Eggs or More, which is from 15th century manuscripts; apparently there is another one in Forme of Curye, which is late 14th century English.
PS - if you want something even closer to mac and cheese, look for a macrows recipe. Just noodles, butter, and cheese, no spices.