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CRISPELS

CRISPELS. DAVID J. LEE. ORIGIN. England 14th Century Class: Authentic Sweets. INGREDIENTS. Pastry Dough, Olive Oil, Honey. DIRECTIONS. 1. Take a sheet of pastry dough. 2. Flatten it so it is thin as paper. 3. Cut the flattened dough into shapes. DIRECTIONS.

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CRISPELS

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  1. CRISPELS • DAVID J. LEE

  2. ORIGIN • England • 14th Century • Class: Authentic Sweets

  3. INGREDIENTS Pastry Dough, Olive Oil, Honey

  4. DIRECTIONS 1. Take a sheet of pastry dough. 2. Flatten it so it is thin as paper. 3. Cut the flattened dough into shapes.

  5. DIRECTIONS 4. Fry the cut shapes in oil until it turns brown. 5. Let the oil drain, and baste hot honey onto the fried pastry. 6. Let it cool before serving.

  6. Sources • Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985. (Translated by http://www.godecookery.com/mtrans/mtrans38.htm)

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