Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • ½ pt/300 ml milk
  • 1 tsp dried yeast

Method

Beat the yeast, sugar, salt and egg whites into the milk, pour into a well in the flour, and beat to form a smooth batter. Leave in a warm place for 30–60 minutes.

Test for consistency by dipping your finger in the batter, lifting it out and watching to see whether the batter runs off in a thin stream, as it should. If it forms droplets, beat in a little more flour, and check again.