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When I was asked to judge a Kingdom A&S entry on this recipe in 2011, I decided I needed to have made my own pass at the recipe to be properly prepared. This interpretation was the result. It was later published in our Guild Cookbook A Small Selection of Cheese Recipes. Frytours of Mylk Although this fritter contains no milk, the interior remains pristine white, looking like nothing more than a bit of fried milk.
Mix cheese and egg white together Drop by teaspoons ( A small scoop makes a nice round fritter and keeps the amount consistent.) into hot fat and fry until browned. Sprinkle with sugar and serve hot Best if you let a good crust form on the outside. So that you get a contrast of crunch with the milky center. This is a very tender fritter and should be eaten immediately. *Most of the recipes printed in our little cookbook call for ricotta cheese, as it is a convenient and readily available ingredient. However, your fresh home made curds will work, or farmers cheese or even dry cottage cheese in place of ricotta. About the Source- Forme of Cury is an English manuscript dating from the fourteenth century. The Text is available on line at several sites and in Curye on Inglysch edited by Constance B. Hieatt and Sharon Butler. Frytour of mylke - Take cruddes and presse out þe wheyƺe clene; do þerto sum whyte of ayern. Fry hem as to fore, & lay on sugur, and messe forth. |
Other Fritter Recipes
Other English Recipes
This recipe was published in the Dragons Laire Culinary Guild Booklet; "A Small Selection of Cheese Recipes from Medieval and Renaissance Sources" Other recipes featured in this booklet on this site include
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