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Take Figs, Raisons, and a few Dates, and beate them very fine, and season it with Cloves, Mace, Cinamon and Ginger, and for your paste seeth faire water and oyle in a dish uppon coales, put therein saffron and salt and a little flower, fashion them then like peasecods, and when ye will serve them, frye them in Oyle in a frying panne, but let the Oyle bee verie hotte, and the fire soft for burning of them, and when yee make them for fleshe dayes, take a fillet of veale and mince it fine, and put the yolkes of two or three rawe egges to it, and season it with pepper, salt, cloves, mace, honie, suger, cinamon, ginger, small raisons, or great minced, and for your paste butter, the yolke of an egge, and season them, and fry them in butter as yee did the other in oyle.
-- Thomas Dawson, The Good Huswife's Jewell, 1596
Pastry (recipe is based on a modern recipe for pasta for fried ravioli):
- 6 cups flour
- 2 1/4 cups water
- 1/2 cup oil
- 1 tsp salt
- large pinch saffron
Soak saffron in water until water is yellow; strain. Blend dry ingredients with water and oil to form very stiff paste. Refrigerate half an hour.
Filling:
Chop all fruits until quite fine. Add OJ and spice powder.
Roll pastry out into a very thin sheet (use a pasta maker if you have one). Cut circles to make small raviolis. Fill each circle with a small amount of fruit mixture, brush edges with water, and seal.
Shallow-fry peascods in vegetable oil until golden. Serve hot.
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