[Sca-cooks] Sca-cooks Digest, Vol 147, Issue 9

[Cindy Renfrow]

From Le Ménagier de Paris, c. 1393:

PIPEFARCES. Prenez des moyeux d'oeufs et de la fleur et du sel, et un pou de vin, et batez fort ensemble, et du frommage tranchié par lesches, et puis la frisiez dedans une paelle de fer et du sain dedens. Aussi en fait l'en de mouelle de beuf.

(STUFFED STRAWS) PIPEFARCES. Take the yolks of eggs and flour and salt and a little wine and beat them well together and cheese cut into strips and then roll the strips of cheese in the paste and fry them in an iron pan with fat therein. One does likewise with beef marrow.



Cindy Renfrow


> Message: 1
> Date: Sat, 21 Jul 2018 20:53:38 -0600
> From: James Prescott <prescotj at telusplanet.net>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Date for battered deep-fried stuff
> Message-ID: <5B53F1B2.1060903 at telusplanet.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> 
> 
> Greetings,
> 
> We have beignets and fritters in period, as close to deep fried as we 
> might want.  Do we have anything remotely resembling deep fried battered 
> fish?  Or other foodstuff similarly coated in batter?
> 
> 
> In Service to the Dream,
> Thorvald
> 
>