[Sca-cooks] various small notes

[Sue Clemenger]

*sigh*...this is what I get for talking without checking, first....I
coulda _sworn_ the recipe I was thinking of was in the
Miscellany...there's one on p. 69 (I have an old edition from 25thYear,
so YMMV)that's a "fritter of milk" that's somewhat close to what I was
thinking of....the fritters are cheese curds mixed with a little sugar
and egg whites, dropped by spoonfuls into hot oil and fried.  I know
I've seen other recipes, though, that involve making fresh curd, and
then cutting it and cooking it, etc.  Think I saw several in _Take a
1000 Eggs of More_, which I REALLY do need to get a copy of, someday (my
period cookbook collection sucks, but that's probably because I'm always
plonking down my spare change for fabric and such <g>)
--Maire

Stefan li Rous wrote:
>
> Maire replied to me with:
> > We also have fried cheese curds,
> > which
> > I had this year for the first time.  They really remind me of that
> > cheese recipe in the _Miscellany_.....
>
> Which cheese recipe? I do remember seeing two in there for cheese
> sauces, Digby's famous Savory Tosted Cheese and another one. I almost
> made the other one for the Pennsic SCA-Cooks pot luck. I don't
> remember one for a fried cheese, however I just bought the latest
> edition at Pennsic since my other copy is lost somewhere in the house
> and about ten years old, and I haven't been through the new edition
> thoroughly yet.
>
> --
> 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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