Long Fritters17

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 oz/100 g cottage cheese
  • 1 egg, beaten
  • 3

Method

Beat the egg and cheese together to form a smooth paste, beat in the flour, and use a spatula to form into a half-inch (1cm) thick rectangular slab on a freshly-scalded and rinsed board. This was ‘no broader than the hand’. This might mean either a 4-inch or 9-inch ‘hand’, but is here assumed to be 4 inches/10cm.

Heat the fat until hot, but not boiling. Using the edge of a wet spatula (