[Sca-cooks] Fritters

[margali]

  >Pennsic has an abundance of fresh milk, this means that
getting
  >soured milk is not too difficult a proposition.  How does one
sour
  >milk safely?  Can one sour milk safely in a camping
environment?
  >If the safety of the soured milk is unknown will cooking the
  >product get rid of any bad things?

If you go to the cheesmaking website posted in the previous post,
they have sour cream culture, if you just let the culture work
for a day or so and not get too thick it makes a decent sour
milk. I have seen people mix in yoghurt [plain unflavored] to
sour the flavor of the milk.

  >At first I got the impression that this entire section was
dinner
  >foods despite the fact that many of them correlate to modern
  >breakfast foods.  Judging by the instructions to eat in the
  >morning, this recipe is a breakfast food.  Is it safe to
assume
  >that the other fritter and fried egg recipes in this section
are
  >valid 15th c Italian breakfast foods?

I would ask Mike, he took that class on period breakfasts -
didn't he say that whoever taught the class said that there
wasn't a lot of differentiation between breakfast foods and
non-breakfast foods? [although the apple cake thing he made was a
great breakfast food IMHO ;-)]

margali