Fruit and Nut Rysschewes
Source - [Two
Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Risshewes. Take figges, and grinde hem all rawe in a morter, and cast a
litull fraied oyle there-to; And then take hem vppe yn a vessell, and caste
there-to pynes, reysyns of corance, myced dates, sugur, Saffron, pouder ginger,
and salt: And then make Cakes of floure, Sugur, salt, and rolle the stuff in thi
honde, and couche it in the Cakes, and folde hem togidur as risshewes, And fry
hem in oyle, and serue hem fort.
Filling
ingredients:
- 1 cup figs
- 1 cup dates
- 1/3 cup pine nuts
- 1/4 cup currants
- 1/2 tsp. cloves
- 1/2 tsp. mace
- 1/2 tsp. sandalwood
- 1/4 tsp. pepper
- 1/2 tsp. cinnamon (canelle)
- 1/4 tsp. salt
- Pinch of saffron, ground
Dough
- 1 1/4 cup flour
- 1/3 cup water (approx.)
- 3 Tbsp.sugar
- 1/2 tsp. salt
- Pinch of saffron, ground
Method:
- Grind figs and dates.
- Mix in pine nuts, currants, and spices - set aside.
- Mix
flour, sugar, salt, and saffron.
- Add water a little at a time until it forms a
soft dough.
- Cut dough into small pieces - about an inch in diameter, and
flatten.
- Place a small amount of the filling in the center, fold the dough over,
and press the edges to seal.
- Deep fry them and serve them hot.
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