Skillet 16th Century (Bridgeman Art Culture History)
Skillets are mentioned in this recipe from Hampton Court 1485- 1603
'Take a little faire warme water, as much sack, and take half flower half bread,
mingle them altogether: then take five or six egges and break therein whites
and all, a little nutmeg, pepper and salt and cut in appells very small then
take a faire skillet with suet and let it boyle on the fire and so put the
batter in it.'
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I wondered what 'sack' was then found this -
ReplyDeletehttp://www.celtnet.org.uk/recipes/elizabethan/fetch-recipe.php?rid=eliz-sack-posset