How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Puffy Fricatellae
Platina p. 153 (book 9)
57
Flour with salt, water and sugar and spread
it into a dough that is not too hard, but thin.
Then cut them into shape with something for
that purpose or with the opening of a ladle. And
when you fry them, they puff up, but nothing is
inside them.
1 c flour ⅜-½ c water
2 T sugar oil (for frying)
¼ t salt
Mix flour with sugar, salt, and water.
Knead smooth. Roll out dough to ~⅛"
thickness and cut into circles 1"-2" in
diameter—a small wine cup or similar object
can be used to cut them. Put frying pan to heat
on medium high with about ½" of oil; put in
pieces of dough until they puff up and turn
brown, and then flip over, frying about 2
minute on a side. Drain and serve.
Fritter of Milk
Form of Cury p. 68
Take of curds and press out the whey. Do
thereto sugar, white of eyroun. Fry them. Do
thereto and lay on sugur and mess forth.
1 c dry curd cottage cheese 4 egg whites
3 T sugar more sugar
Mix together cottage cheese, sugar and egg
whites. Drop by tablespoonfuls into hot oil,
fry about 1 minute on each side (light to dark
brown). Drain on paper towels, sprinkle with
the additional sugar, serve. Should make
about 40 fritters.
Rice Fricatellae
Platina p. 151 (book 9)
Spread rice that has been well cooked on a flat
surface to rid it of excess moisture; mash it if you
wish. Add a sufficient quantity of ground
almonds and moisten with rosewater and the juice
from the cooked-down rice. Next, into these
things, blend flour and sugar. When they have
been mixed, fry them in oil, as you wish.
½ c rice ½ c flour
¾ c unblanched almonds ¼ c sugar
1 t rosewater ⅜ c olive oil
Simmer rice in 2 c water about 30 minutes.
Drain, keeping the water that comes out. Put
the lid back on, let it steam another five or ten
minutes. Spread it out, mash with a fork.
Grind almonds medium fine (not to flour but
to very small crunchies). Mix with rosewater
and ¼ c of the leftover rice juice. Add flour
and sugar. Mix it all together to a uniform
consistency. Form into patties 2"-3" across,
½" thick. Fry over medium high heat, starting
with ¼ c oil and adding more as necessary.
After frying one side, turn it over and press
down on it with the pancake turner, thus
making it a little thinner. Makes about 25
fricatellae.
Longe Frutours
Two Fifteenth Century p. 73
Take Mylke And make faire croddes there-of
in maner of chese al tendur, and take oute þe way
clene; then put hit in a faire boll, And take yolkes
of egges, and white, and menge floure, and caste
thereto a good quantite, and drawe hit þorgh a
streynoure into a faire vessell; then put hit in a
faire pan, and fry hit a litull in faire grece, but
lete not boyle; then take it oute, and ley on a faire
borde, and kutte it in faire smale peces as thou
list, And putte hem ayen into the panne til thei
be browne; And then caste Sugur on hem, and
serue hem forth.
1 cup cottage cheese 6-8 T butter or oil
2 eggs 2 T sugar
1 c flour
Mix cottage cheese, egg, and flour in a
bowl. Heat butter or oil in a large skillet over
medium-high heat, put half the mixture in the
skillet, pat to about ¼" thick. Cook about two
minutes until it will hold together, flip, cook
another two minutes, remove from pan to a
cutting board. Slice into pieces, return to pan
and fry until browned—about three minutes a
side. Remove from pan, sprinkle with sugar,
serve.