Frytour of Erbes

This would be a good dish for Lent.

Forme of Cury (England, 1390)

FRYTOUR OF ERBES. XX.VII. XI. Take gode erbys. grynde hem and medle hem with flour and water & a lytel zest and salt, and frye hem in oyle. and ete hem with clere hony.

Fourme of Curye [Rylands MS 7] (England, 1390)

.Cxlix. Frytour of herbes. Take good erbes, grynde hem & medle hem with flour and water & a litul yest & salt and fry hem in oyle. and ete hem with clere hony.

Modern recipe from Pleyn Delit vol. 2 #8

1 package yeast
1 ¼ cups water
1 cup flour
3-4 TBSP mixed green herbs (parsley, sage etc)
¼ tsp salt
optional : honey, as a sauce

Dissolve yeast in ¼ cup lukewarm water, stirring. Then mix in flour, rest of water, finely chopped herbs, and salt. Cover (a bit of plastic wrap is fine) and set in a warm place (eg, the back of the stove, if you are cooking something on the front burners at the time) for about an hour. then drop by spoonfuls into fairly hot oil and fry, turning once if you are not using deep fat.