Cryspes

Crisps are fried dough. Fried dough is good and it is period and it is probably eternal. This is quick and fun and, if you keep an eye on them, a way to get children involved. Make sure the dough is runny enough to drip off the fingers but sticky enough that it forms strings. Adjust the milk/flour ratio as needed.


.lj. Cryspeȝ.—Take Whyte of Eyroun, Mylke, & Floure, & a lytel Berme, & bete it to-gederys, & draw it þorw a straynoure, so þat it be renneng, & not to styf, & caste Sugre þer-to, & Salt; þanne take a chafer ful of freysshe grece boyling, & put þin hond in þe Bature, & lat þin bature renne dowun by þin fyngerys in-to þe chafere; & whan it is ronne to-gedere on þe chafere, & is y-now, take & nym a skymer, & take it vp, & lat al þe grece renne owt, & put it on a fayre dyssche, & cast þer-on Sugre y-now, & serue forth.

3 egg whites
1 cup milk
1 ½ cup flour
1 tspn yeast
1 tblspn sugar
Salt to taste
Oil
Icing sugar

Mix egg white, milk, flour and yeast into a runny dough. Let the dough rest, covered, until it starts to bubble. Add sugar and salt to taste then drip into a pan of hot oil and fry until crisp. Drain on a towel and cast sugar on it and serve it forth.