Frytour of mylke II (Milk Fritters) is a traditional Medieval recipe for a classic dish of milk and egg whites flavoured with vinegar and fried as fritters. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Milk Fritters (Frytour of mylke II).
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Original Recipe
Frytour of mylke
(from A Forme of Cury)
FRYTOUR OF MYLKE. XX.VII. X. Take of cruddes and presse out e wheyze. do erto sum whyte of ayrenn. fry hem. do erto. & lay on sugur and messe forth.
Translation
Fritters of Milk Take curdes and press out the whey. Add the eggs whites, and fry them and sprinkle with sugar and serve.
Modern Redaction
This version of milk fritters is more like a modern egg-white scrambled eggs.
Ingredients:
2l milk
160ml vinegar
4 egg whites
sugar
Method:
Heat the milk to just below boiling point then remove from the heat and add the vinegar. Strain the resultant curds through cheesecloth or muslin, squeezing out as much of the liquid whey as possible.
Combine the curds with the egg whites and mix thoroughly. Heat oil in a frying pan and drop two spoonfuls of the egg mixture per frytour. Fry them as you would pikelets, transfer to a warmed plate and sprinkle withe sugar. Serve as soon as they are all cooked.
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