Honey Crispels

If you thought deep-fried sweets like funnel cakes, elephant ears/beaver tails and doughnuts were modern inventions for the county fair, think again. Fried pastries have been around since ancient Egypt and China. The Romans ate something called scriblita, a fried pastry dough. Fried doughs were common throughout Asia, the Middle East and Europe in various…

Egredouncye, a Medieval Sweet and Sour Dish

Sometime around the year 1420, a Master chef (or chefs- nobody seems to know exactly who) compiled a bunch of recipes in a manuscript now known as the Harleian MS 279. This manuscript, combined with a few others, was later published as Two Fifteenth Century Cookery Books by Thomas Austin in 1888.  Today’s recipe is from Volume One! Egredouncye, or Egredouce (pronounced…