[Sca-cooks] Date for battered deep-fried stuff

[James Prescott]

Thanks everyone for the additional information.  To summarize so far:

It is clear (at least to me and Prof. Scully) that frying in non-trivial 
amounts of fat is period.  Whether or not using a large amount of fat 
counts as "deep frying" can be debated, since nowhere that I have seen 
so far does any cook specify any depth of fat.  There is the fairly 
clear implication that in some cases the fat is deep enough that the 
fritters can float in the fat (e.g. V.136 "Often they roll over by 
themselves" and "... take them out with a holed spoon").  Prof. Scully 
uses the phrase "deep-frying" (footnote 134.3 on page 495), and I think 
that I would also venture to use it.

Similarly, Scappi recipe V.146 in which a hot iron is dipped into batter 
and then into hot fat implies a sufficient depth of fat for the iron to 
go in completely without touching bottom.

Brighid points to de Nola 'swimming' ("nadando") which again implies a 
non-trivial depth of fat.

Most of the items deep-fried in this way seem to be simply batter 
fritters of some kind, perhaps with other ingredients, but still 
basically batter.

Thanks to Johnnae's comment on Scappi, which led me to Scappi V.141 
which I would suggest is indeed something (cooked chicken with other 
stuff) coated in a batter and fried in plenty of fat (i.e. what I would 
call deep-fried).  The chicken is pre-cooked, which might move it some 
distance from some interpretations of deep frying.

Basilius, are the Banchetti recipes with deep-frying available anywhere?

The Martino fish fritters could be in a frying pan with a relatively 
small amount of fat.  Similarly for the Book of Cookrye recipes, the 
Transylvanian recipes, Two Fifteenth-Century Cookery Books, Ouverture, 
and others.


Thorvald



On 2018-07-24, 19:31, CHARLES POTTER wrote:
> I also have several recopies in the 1549 Banchetti that  deep fry different kinds of fritters and doughnuts.
>
>                                                              Master  B
>
> ________________________________
> From: Sca-cooks<sca-cooks-bounces+basiliusphocas=hotmail.com at lists.ansteorra.org>  on behalf of Glenn Gorsuch<ggorsuch at gmail.com>
> Sent: Monday, July 23, 2018 9:22 PM
> To: Sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Date for battered deep-fried stuff
>
> In addition to the entire chapter of doughnut-like things fried in butter,
> stuffed or not, in The Science of Cooking (the big Transylvanian Cookbook),
> there's a rather tasty recipe in there for taking chicken pieces, boiling
> them in salted water, then dunking them in a batter of eggs, flour, and
> salt, and then frying them.
>
> In these parts, it's generally referred to as "Baron Bob's Transylvanian
> Fried Chicken.  It's pipkin lickin' good!"
>
> Gwyn
> (Who is occasionally known as Baron Bob)
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