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Nysebek (A Dish, Nice for the Mouth)
Nysebek (A Dish, Nice for the Mouth) is a traditional Medieval recipe for a classic dessert fritter of fried and pounded curled dock stems (or you could substitute rhubarb) bound with plain flour that's fried in oil and dusted with sugar before serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Dish, Nice for the Mouth (Nysebek).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesVegetable RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Nyſebek
(from A Forme of Cury)
Ꞇe þe þryꝺꝺe parꞇ of sourꝰ ꝺokkꝰ +̅ flour þꝰꞇo +̅ bete hit ꞇo gyꝺ ᷑ ꞇyl yꞇ be as towh as eny lyme · caſt þꝰꞇo ſalt +̅ ꝺo hiꞇ in a ꝺyſshe · holke ī þe bothome · +̅ lat hyꞇ out wꞇ þy fyngur keyntlyche ī a chawfo wiþ oyle +̅ fry hiꞇ wel · +̅ whan hiꞇ is ynowh : ꞇake hit out anꝺ caſt þꝰon sugꝰ +̅ serue hyꞇ foꝛꞇh ·
Translation
A Dish, Nice for the Mouth
Take the stems of sour dock and add flour and beat it together until it is as thick as any lime. Add to this salt and place in a dish that's hollow in the base and let it out with your finger. Quench it in a chaffing dish with oil and fry it well and when it is cooked, take it out and dust with sugar and serve it forth.
Modern Redaction
Ingredients:
1 large bunch of
sour dock stems, peeled (or substitute
rhubarb)
6 tbsp plain flour
salt, to taste
oil for deep frying
icing sugar, to dust
Method:
Bring a pan of water to a boil, add the curled dock stems then blanch for 3 minutes. Drain and chop then place in a mortar. Pound the stems to a paste then work in enough of the flour so that you have a stiff, but still fluid paste. Season with salt to taste.
Pour oil to a depth of about 5cm in a pan. When hot, pour the curled dock mixture into a funnel. Press the mixture through the funnel into the oil so you have sausages about 5cm in length. Keep doing this until you can add no more. Fry for about 3 minutes, or until golden brown and heated through.
Remove with a slotted spoon and drain on kitchen paper. Then fry the next batch of fritters. Dust with icing sugar and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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