The Richmond Froise

Recipes for froise (or fraise) occur from medieval times until the eighteenth century, when the name seems to have died out. The dish is really a form of filled pancake, with the filling stirred into the batter, rather than enfolded. The batter is a little more solid than the usual pancake batter and the dish was often made large enough to serve 12 or more. A bacon froise was the most usual, but