SC - Period fried food
Stefan li Rous
stefan at texas.net
Tue Nov 28 22:20:57 PST 2000
> 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 ****
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