Crawfish fritters from the Kuchenmaistrey

A short recipe, but it sounds quite appealing, really. Seafood onna stick?

1.xiiii Item fritters of crawfish. Prepare the crawfish nicely, make a yellow dough of eggs, seasoned and salted, and neither too thin nor too thick. Roll / wrap (welg) the crawfish in this, each piece separately. And fry them, but the small claws and fragments you shall prepare like küchlein (round dough fritters) or strauben (pulled fritters) and fry them. If you do not have good eggs, add a little saffron and serve the fritters warm, that is good.

If you would strew honey or sugar over it, that is also good.

My current project are recipes from the Nuremberg Kuchenmaistrey produced around 1490. This was the earliest printed cookbook in German (and only missed being the earliest printed cookbook in any language by a few years). The Kuchenmaistrey (mastery of the kitchen) gave rise to a vibrant culture of amended and expanded manuscript copies as well as reprints spanning almost a century. The recipes seem designed to appeal to a wealthy, literate and cosmopolitan clientele.

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