Cryppys

Cryppys are a type of funnel cake.

This is an excerpt from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)

Large and small crisps. Cook the large crisps in some hot lard in a syrup pot or brass casserole. Make them from egg whites and fine flour beaten together. It should not be too thick. Have a deep wooden bowl, put some batter in the bowl, and shake the hand inside the pan above the hot lard [pouring batter into the lard]. Keep them from browning too much.

Cook the small crisps in an iron pan. Beat egg yolks and whites with some fine flour. It should be a little stiffer than the batter for large crisps. Have a little fire (as long as it is hot). Take your wooden bowl pierced at the bottom, and put some batter in it. When everything is ready, pour [a thread of batter from the hole in the bowl] and form it into the shape of a small buckle (or larger), with a kind of tongue of the same batter through the buckle. Let them cook in the lard until they are plump.

These recipes are from Forme of Cury (England, 1390)

XXVI - FOR TO MAKE CRYPPYS. Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many and tak hem up and messe hem wyth the frutours and serve forthe.

"frutours" = fritters

CRYSPELS. XX.VIII. III. Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe grece and þe remnaunt, take hony clarified and flaunne þerwith, alye hem up and serue hem forth.

"kerve" = in a morter, to bray
"bray" = pound; rub; grind; pound in a mortar

.Clxj. Cryspels. Take & make a foyle of good past as thynne as paper. kerve hit out and fry hit in oyle other in grece. & the remnaunt take hony claryfyed & flamme hem ther with. alay hem up and serve hit forth.
- This is an excerpt from Fourme of Curye [Rylands MS 7]

CRYSPES. XX.VIII. II. Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour and do the batour þerto queyntlich þurgh þy fyngours. or thurgh a skymour. and lat it a litul quayle a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.

.Clx. Cryspes. Take flour of payndemayn & medle hit with whyte grece over the fyre in a chawfour. and do the batour ther to queyntlych thorow thy fyngours or thorowe a skymmour. & let hit a lytul quayle so that ther be hooles therinne. and yf thou wolt: colour hit with alkenet foundyt. take hem up and cast ther on sugour.
- This is an excerpt from Fourme of Curye [Rylands MS 7]

This is an excerpt from Two Fifteenth-Century Cookery-Books (England, 1430)

Cryspes. Take white of eyren, Milke, and fyne floure, and bete hit togidre, and drawe hit thorgh a streynour, so that hit be rennyng, and noght to stiff; and caste there-to sugur and salt. And then take a chaffur ful of fressh grece boyling; and then put thi honde in the batur and lete the bater ren thorgh thi fingers into the chaffur; And whan it is ren togidre in the chaffre, and is ynowe, take a Skymour, and take hit oute of the chaffur, and putte oute al the grece, And lete ren; And putte hit in a faire dissh, and cast sugur thereon ynow, and serue it forth.

lj - Cryspe3. Take Whyte of Eyroun, Mylke, and Floure, and a lytel Berme, and bete it to-gederys, and draw it thorw a straynoure, so that it be renneng, and not to styf, and caste Sugre ther-to, and Salt; thanne take a chafer ful of freysshe grece boyling, and put thin hond in the Bature, and lat thin bature renne dowun by thin fyngerys in-to the chafere; and whan it is ronne to-gedere on the chafere, and is y-now, take and nym a skymer, and take it vp, and lat al the grece renne owt, and put it on a fayre dyssche, and cast ther-on Sugre y-now, and serue forth.