Russhewses of Fruyt (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 3 Method 4 Notes

Period Recipe

From the Forme of Cury.

RYSSHEWS OF FRUYT. XX.IX. II.

Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.

Notes

• Rysshews. russhewses, Contents. Qu.

Modern Recipe

• 140 g Dried Figs, chopped
• 125 g Raisins
• 2 medium Apples, cored and peeled
• 2 medium Pears, cored and peeled
• 1 cup white wine
• Good Powder
  • 2 teaspoons cinnamon ground
  • 1 1/2 teaspoons mace ground
  • 1/2 teaspoon pepper ground
  • 2 teaspoon galingal ground
  • 1 teaspoon cardamon crushed
• 1 egg
• 1 cup white flour

Method

1. Soak figs and Raisins in wine
2. Drain wine from dried fruit and grind them with the apples and pears to make a coarse paste.
3. Add rest of ingredients and mix well.
4. drop small spoonfuls into a pan of hot oil and deep fry until done.
5. Drain and dust with coarse raw sugar to serve

We tried this recipe without the egg and flour as per the orginal but there was no binding agent and there was no way to fry them. By adding the egg and flour you do get a delightful fried fruit rissole. VicCG

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.