fraise (or frawsey
or froise) a medieval term referring to something of the general nature of a pancake, made with batter and fried. Most versions were thick, and could incorporate small pieces of meat or bacon, vegetables, or fruits, sometimes with cream, ground almonds, or breadcrumbs, and usually sweetened. Sometimes the fillings were enclosed between two layers of batter; sometimes they were mixed in. Fraises survived into the 20th century. Later forms were almost all sweet, and were like fried or baked fruit batter puddings. See also tansy.
