Yes, another Apple fritter recipe. I have several in my repertoire from a presentation I made at Kingdom A&S several years ago. This one and two others come from one of my favorite sources The Cookbook of Sabina Welserin, a German manuscript cookbook dated by her own hand to 1553.

For the English translations of the recipes I have relied on the work of Valoise Armstrong. Her translation has been published privately in conjunction with Cariadoc's Miscellany and is available on line.

To bake puffed apples

Take milk with a little water in it and heat it well, until you can still just stand to dip a finger into it. Make a firm batter with flour, beat it until it bubbles, lay eggs in warm water and thin the batter with them. Cut the apples in circles and as thin as possible, draw them through the batter and coat them with it. Shake the pan, then they will rise. And the fat should be very hot, then they will be good and rise nicely.

166 To bake puffed Apples  (Modern redaction)

• 1 1/4 cup whole milk*

• 1/4 cup water

• 2 cups flour

• 2 eggs room temp

• pinch of salt

• 3-4 apples

• fat for frying.

Scald or microwave milk and water together for 1 minute. "until you can just stand to dip a finger in it." Add flour and salt (1/4 cup or less at a time, whisking to mix smooth keep whisking till you have some blistering like bread dough beat in warm eggs one at a time. Batter should start to ribbon off spoon but break up.

Core, peel and slice apples crossways into thin disks. (Some other medieval recipes refer to this as "in the manner of the host")  Heat fat till hot.

Dip apple slices one at a time into batter and slip into hot fat, fry till golden, flipping halfway through, drain on towels, serve hot.

It is very important to dip slices one at a time rather than dumping all into batter at once. Otherwise they stick together and you don’t get batter on all sides.

*Or you could substitute 1 1/2 cups low-fat milk and omit water.

• Apple Fritters 1350

• Apple Puffs

• Apple Pillows

• Cherry Puffs

More recipes from this manuscript.

• Almond Tarts

• Chard Pie

• Dutch Oven Custard

• Genovese Tart

• Raison Pie

• Rice Buns

A few more fritters

• Dulcamine

• Frytours of Mylke

• Imperial Fritters

• White Fritters