Valencye - fried valencia oranges medieval
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Seedless eating oranges |
| 4 | tablespoons | Brown sugar |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Mace |
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Flour |
| 4 | tablespoons | Mustard |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Brown sugar |
| 1 | cup | Oil for sauteing |
| 1 | each | Raw egg |
| ½ | cup | (scant) milk |
| 4 | tablespoons | Brown sugar |
Directions
GARNISH
Carefully peel the oranges and separate the sections. Strew on mixed sugar, nutmeg, mace, and cinnamon.
Prepare a thick batter by uniting the flour, baking powder, salt, and brown sugar. Blend 2 tablespoons of oil, the egg (well beaten) and the milk. Thoroughly stir this liquid into the dry mixture. If the batter is thin, add a scant amount more of flour. If it is too thick to evenly coat the orange sections, then dilute with more milk. Chill batter for 1-½ hours.
Heat the remaining oil in a heavy skillet until hot, not smoking.
Dip orange sections in batter to coat thoroughly. Drop into hot oil and fry until nicely browned. Serve warm, with mustard and brown sugar in separate spice dishes. From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95