[Sca-cooks] Milk Roasted

Ana Valdés agora158 at gmail.com
Thu May 17 13:56:09 PDT 2007

I ate in Spain some weeks ago something called "fried milk", a very ancient
recipe. They cook milk, add some flour and when the milk have became a kind
of pudding they add some sugar att they fry it.

On 5/17/07, Elise Fleming <alysk at ix.netcom.com> wrote:
> Greetings!  The Hampton Court cooks were trying this recipe when I was
> there and have just posted it on their web site:
> >Milke Rostys.
> >Take swete Mylke, an do it in a panne; take Eyroun with alle
> >þe whyte, & swenge hem, & caste þer-to; colour it with Safroun,
> >& boyle it so þat it wexe þikke; þan draw it þorw a straynoure,
> >& nym that leuyth, & presse it: & whan it is cold, larde it, &
> >schere on schevres, & roste it on a Gredelle, & serue forth.
> They didn't have much success with it.  Has anyone on the list tried it?
> Seems to me that they made a sort of fresh curd with it for it was hanging
> suspended in a cloth from at least Saturday (maybe Friday) until Sunday.
> They sliced it and tried to put it on a skewer - which didn't work - and
> then propped it in front of a charcoal fire which resulted a little
> better,
> but not much.  I just wondered if any SCAdians had followed the original
> and what the results were.
> Alys Katharine
> Elise Fleming
> alysk at ix.netcom.com
> http://home.netcom.com/~alysk/
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