A kind of pastry or fried pancake, particularly one with apples or other filling; a historical culinary term from medieval and early modern times.
From Old French 'froyse' or 'froisse,' possibly related to 'frire' (to fry). This term was common in English cookery texts from the 14th-17th centuries but largely disappeared as dishes evolved and naming conventions changed.
Medieval froise was basically the ancestor of modern apple fritters and crepes—delicate fried pastries that fed everyone from peasants to nobility, yet we've almost completely forgotten the word even though we still eat versions of it today.
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