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Modernly, beer-batter fried apple slices seem like something one might find at a state fair, but in the middle ages this recipe was found in the cookbooks of the nobility.


1 apple
1 cup flour
1 egg
1/2 cup beer
1 Tbsp. sugar (optional)

oil (for frying)


Peel, core, and slice apples. Mix flour, egg, beer and sugar to make a thick batter. Coat apple slices and deep fry in oil until golden. Serve hot, dusted with powdered sugar.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Frutours. Take yolkes of egges, drawe hem thorgh a streynour, caste there-to faire floure, berme and ale; stere it togidre til hit be thik. Take pared appelles, cut hem thyn like obleies, (Note: sacramental wafers) ley hem in the batur; then put hem into a ffrying pan, and fry hem in faire grece or buttur til thei ben browne yelowe; then put hem in disshes, and strawe Sugur on hem ynogh, And serue hem forthe.

Source [Liber cure cocorum, R. Morris (ed.)]: For freture. With egges and floure in batere þou make, Put berme þer to, I undertake. Coloure hit with safrone er þou more do. Take powder of peper and cast þer to, Kerve appuls overtwert and cast þerin, Frye hom in grece, no more ne mynne.

Source [Forme of Cury, S. Pegge (ed.)]: XIX - FOR TO MAKE FRUTURS. Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.

Published: October 7, 2008

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