An Apricot Froise

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A froise, or frayse, seems to have been a large round double fritter. Recipes go back to the fifteenth century, and occur frequently until the nineteenth. Though variable, the froise was generally made with fruit, bacon, small pieces of meat or vegetables, lightly fried in butter and kept hot. Batter was then fried in butter, the prepared food laid on it as it cooked, and more batter poured over. As soon as the bottom was brown, the froise was turned over, and browned on the other side.