Raisin Cakes for Lent

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EXTRACT FROM “Compendium Ferculorum” by Stanislaw Czarniecki (published 1682) edited by Jaroslaw Dumanikowski (2014)

L X X V II I

Raisin Cakes for Lent

 

Mix wheat flour with water and yeast and when it looks well risen, add saffron and, if you like, put large raisins onto wooden skewers and coat them in your dough, then fry in hot olive oil or butter. Being fried, cut into four quarters, sprinkle with sugar and serve forth

(found on Page 156)

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