SC - maquechoux/smothered corn recipe

[Stefan li Rous]

> Daniel R wrote:
> >  Come to
> > think of it just how period is deep fat frying any way?  Well to explore
> > that would lead us into investigating the history of doughnuts and funnel
> > cakes I suppose.  But what about the deep fat frying of meat or more to the
> > point poultry.  I suppose that would then lead us to explore the history of
> > fondue in European culinary tradition  and Tempura in the orient!

I meant to reply to this originally, but I think I forgot. You may have been
joking Daniel, but a number of the fried foods you mention were period or
have close period relatives.

I still don't think deep frying was very common. I think it had to wait
until the invention of cheap vegetable oils in the 19th century.

Here are the files in the Florilegum with more details:
In the FOOD section:
fried-foods-msg   (14K)  7/18/97    Medieval fried foods. Recipes.
frittours-msg     (40K) 12/29/99    Period fried breaded foods. Recipes.
cooking-oils-msg  (34K) 11/22/00    Period cooking and food oils.

In FOOD-BREADS:
French-Toast-art  (27K)  3/31/00    "From Lost Bread to French Toast" by 
                                       Christianna MacGrain.
French-Toast-msg  (21K) 10/12/00    Period French Toast. Recipes.
fried-breads-msg  (20K)  1/11/00    Period fried breads. Funnel cakes, donuts.
  (here are your doughnuts and funnel cakes)

I remember some discussion on period fried chicken here. If I remember
correctly, it was not breaded first before frying. It may be in this
file in the FOOD section:
chicken-msg      (138K)  8/31/00    Period and SCA chicken recipes.

I also remember some fried cheese recipes. These may be in the frittours-msg
file. I tried these. It mainly resulted in a big mess with most of the breading
seperating from the cheese or the cheese melting and oozing out in the
oil. I
think I remember some corrective actions being mentioned for this, but I've
not tried this recipe again.

I thought fondue was a cheese you melted and dipped bread pieces in? Rather
than being a fried food? I imagine Digby's Savory Tosted Cheese comes
close to this, but I don't remember any mention of dipping things it it.
Rather the cheese was poured over things or the cheese and items were
baked or broiled with a "salamander".

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****