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fried-cheese-msg - 2/1/08


Period fried cheese recipes.


NOTE: See also the files: cheese-msg, cheese-goo-msg, Cheese-Making-art, cheesecake-msg, cheesemaking-msg, dairy-prod-msg, butter-msg, fried-foods-msg, cooking-oils-msg.





This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I  have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given by the individual authors.


Please  respect the time  and  efforts of  those who have written  these messages. The  copyright status  of these messages  is  unclear at this time. If  information  is  published  from  these  messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Wed, 11 Feb 1998 21:18:04 +0200

From: Jessica Tiffin <melesine at ilink.nis.za>

Subject: SC - RE: Piperfarces - a query


Greetings, all.


>My Dear;

>Are you familiar with the term, 'spoon tease'?  :)I don't have Pleyn

>Delit yet, and I'll bet some others don't, sooooooooo.... Recipe,

>please? ;P



my apologies;  this recipe has been mentioned several times on the list

before, so I assumed it was fairly well-known.  (Mentioned in context of

camp cookery, usually - I assume because they're easy to cook over a fire

rather than because they travel well - ours were fairly soggy anything more

than 5 or 10 mins after they came out of the frying pan).


As I said, my copy of Pleyn Delit has been borrowed at the moment - the

original recipe from the Goodman of Paris is as follows (from Cariadoc's



Take the yolks of eggs and flour and salt and a little wine and beat them

well together and cheese cut into strips and then roll the strips of cheese

in the paste and fry them in an iron pan with fat therein. One does

likewise with beef marrow.


Taillevent apparently suggests that the cheese strips should be the length

of a finger.  We used about 3 T flour to 2 egg yolks and enough wine to make

it into a thick batter.  (If you make it too thin the cheese runs out of the

batter and you end up with very messy piperfarces and an even messier pan.)

We used cheddar; I think a softer cheese will end up too runny when you fry

it, and will probably try to escape.


Cariadoc's version uses 8 egg yolks to 2T flour, 1 1/2 T wine and 1/2 pound



I'll post the Pleyn Delit version when my wandering copy returns.


Cariadoc said:


>That I did it that way many years ago and liked how it came out. I don't

>think I had any special inside information, and doubt that the authors of

>_Pleyn Delit_ did.


>As a general rule, I think you should assume that other people's worked out

>versions are based on their guess at how to interpre the original, not on

>any special information. Connie Hieatt might be an exception--certainly she

>knows more about medieval cooking than I do--but I wouldn't assume so.


OK, I just wondered - it seemed a rather excessive proportion of yolk for

what seemed to me a fairly straightforward batter.  I liked the effect of

the high yolk content when I made them that way, but it added additional and

possibly excessive richness to an already rich dish (fried cheese!)


I found Adamantius's suggestion interesting in this context, though.


Adamantius said:


>IIRC, Taillevent says the surface of the fried pipefarces should be hard

>(i.e. crisp) and yellow, which might indicate a somewhat higher yolk

>content than would be strictly necessary for shortening / leavening.


Surely a higher proportion of flour would tend to make the batter crisper?

Ours weren't even faintly yellow, anyway, we only had red wine to hand and

they turned out a slightly nauseating pink colour...:)




Jessica Tiffin

melesine at ilink.nis.za  *  jessica at beattie.uct.ac.za



Date: Wed, 11 Feb 1998 17:01:24 EST

From: LrdRas at aol.com

Subject: Re: SC - RE: Piperfarces - a query


melesine at ilink.nis.za writes:

<< We used cheddar; I think a softer cheese will end up too runny when you fry

it, and will probably try to escape. >>


Mozzerella comes to mind also. :-) In reality this recipe is one of the carry

overs from the MA to the Modern world. You can find this at most Italian

restaurants and in your frozen food case at the supermarket if you are in a

hurry and want to have something "period" in a hurry. ;-)





Date: Mon, 15 Nov 1999 21:59:26 -0600

From: Magdalena <magdlena at earthlink.net>

Subject: SC - grilled cheese sandwiches


Since we were discussing french toast, I thought I'd throw this one



Grilled cheese sandwich, anyone?


Platina 8.61  Another (8.60 Fried Cheese)


Place pieces of bread, well-toasted on both sides, in a pot in layers,

and spread pieces of cheese as if on a board.  When it is placed on the

hearth, cover it with an earthenware lid.  Sprinkle the melted cheese

with sugar, cinnamon, and ginger, and eat at once if you want something

bad, for it is difficult to digest, nourishes badly, and generates

blockages and stone.



Date: Wed, 14 Aug 2002 23:26:05 -0400

From: Daniel Myers <doc at medievalcookery.com>

To: SCA Cooks <sca-cooks at ansteorra.org>

Subject: [Sca-cooks] Fried Cheese Sticks (Pipesfarces)


As requested.  Note that the batter for "small crepes" is a somewhat

thick batter of eggs and flour.


This recipe is now also online at







Et qui veult faire des Pipesfarces, convient avoir de bon frommage de

gain par grosses lesches comme le doy, et les enveloper en la paste des

petites crespes et puis les boutter en son sain chault; et les gardez

d'ardoir; et quant ilz sont seiches et jaunettes les drecier, et les

crespes avec.


Translation: If you wish to make Stuffed Tubes (Pipesfarces), you should

have good rich cheese in slices thick as a finger, and coat them in the

batter of the Small Crepes, then drop them into hot grease, and keep

them from burning. When they are dry and yellowish, set them out and the

Crepes with them.


Source: The Viandier of Taillevent, Terence Scully, (trans.), University

of Ottawa Press. ISBN: 0-7766-0174-1



  Edouard Halidai  (Daniel Myers)





Date: Fri, 15 Sep 2006 14:08:51 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] Harvest Days - Feast Report/cheese sticks

To: hlaislinn at earthlink.net,    Cooks within the SCA

      <sca-cooks at lists.ansteorra.org>


Twenty five years ago, I made Glamorgan Sausages for a coronation banquet. In the Time/Life cookbook series, it was mentioned that there was mention of it in the 16th century.  I have never found any other mentions of this, so I would treat this as period-oid, but it was a big hit at my banquet.


Selsig Morgannwg (Glamorgan Sausages)

    Servings:  6


5 oz Fresh white breadcrumbs

1 Small onion finely chopped

3 oz Grated cheese [I used cheddar]

1 Pinch of dry mustard, salt and pepper

2 Eggs

Flour to coat


Mix breadcrumbs and cheese, finely chopped onion and seasonings.

Beat together 1 egg and 1 egg yolk and use to bind mixture.


Make into even sized sausage shapes (12) and roll in flour.  Coat in

beaten egg white.  Fry in hot fat or oil.  Serve hot or cold.




<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org