A Fryed Meate in Haste for the Second Course A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682) Take a pint of curds made tender of morning milk, pressed clean from the Whey, put to them one handful of flour, six eggs, casting away three whites, a little rosewater, sack, cinnamon, nutmeg, sugar, salt, and two pippins minced small, beat this all together into a thick batter, so that it may not run abroad; if you want wherewith to temper it add cream; when they are fried fryed, scrape on sugar and send them up; if this curd be made with sack, as it may as well as with rennet, you may make a pudding with the whey thereof. 1 cup creamed cottage cheese drained and slightly pressed 1 large, tart cooking apple 3 egg yolks 1 egg white 2 tbsp. brown sugar 1 tsp. white wine 1 tsp. rosewater 1/8 tsp. each salt, nutmeg, cinnamon ¼ cup flour Butter to fry in Additional sugar to sprinkle on Drain the liquid from the cheese and pre
Welcome to Give it Forth: Adventures in Medieval Cooking. In the SCA (Society for Creative Anachronism) I am known as the Honorable Lady Bronwyn ni Mhathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm.