Yet again another recipe Elzebeth and I tried last spring. Very tasty little pasties filled with dried fruits and spices. It is quite time consuming to make them but the result was good and worth it. As the book suggests this one might be good dish served with other sweetmeats.

Ryschewys closed (serves 4)

Laud MS. 553, Volume I

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

Filling:

1 dl figs

1 dl raisins

1 dl dates

1 dl ground almonds

Good powder: 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon ginger, pinch of nutmeg

Dough:

3 eggs

4 dl flour

Chop dried fruits and add spices and ground almonds to the fruits. Make coarse paste. Mix together the eggs and the flour for the dough and place in refrigerator for a while. Roll out the dough and cut out squares or circles. Add to the dough pieces one teaspoon of filling and close the dumplings. Boil the dumplings about 3-5 minutes, until they are tender. Allow to dry for a moment and fry in oil until the dumplings are brownish in both sides.

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