In Which I fry cottage cheese or Making Frytour of Mylk

So I was actually possessed to make these last week.  The Thanksgiving celebrations, one on the actual day with my in-laws and one two days later at my Mom's house three house away, were really fun, but really taxing.   It's hard to feel possessed to cook something medieval when, from the way your body feels, you were apparently mowed down by a holiday train!   I will be possessed once again to take to my kitchen and messe forth more dishes soon, I have a recipe for spynoches yfryed and one for benes yfryed that have been suggesting I make them.     But for the moment it will suffice to write about the recipe I did on last week a day or two before Thanksgiving,  Frytour of Mylk.

Frytour of Mylk
Take cruddes and presse out the wheyze. do thereto sum whytes of ayrenn. fry hem. do therto & lay on sugur & messe forth.

I used about a cup of cottage cheese, it being the closest thing I had to mylk cruddes (milk curds).  I think my main mistake was I didn't rinse the whitish liquidy stuff off of them.  I added an egg white and mixed it up then fryed it in a little butter.     Well, they didn't exactly fry, they more blobbed then anything else.  They just sort of spread and melted and blobbed when I tried to push them together.   Then after I removed them from the skillet I sprinkled a little sugar on top.    The taste was very interesting.  It tasted like cottage cheese, but warm and kind of melty-stringy and kind of soggy and a little sweet from the sugar on top.  They didn't have any crispiness to them at all.   For the last one I tossed in a little flour, even though the recipe didn't call for it as an ingredient.  I was curious.  I actually quite liked that one, it held together for frying and came out kind of golden and a little crispy and I liked the cheesy taste of that one quite well.  I'm definatly going to try play around with these, they have potential to be a nice little cheesy fritter. 

Here's some pics, first of the blobby version of frytour of mylk

Doesn't it look like some kind of regurgitated gelatinous blobby stuff?  It did not look particularly appetizing though the smell and taste wasn't bad.

Next here's a picture of the one I made with flour in it

It looks much nicer no?  It tasted good too.  

Next time I'm going to rinse the cottage cheese off and try to dry it a little and I'm going to try adding the whole egg instead of just the white and some of them I'll do the flour again.   

Anyway there's my adventure with frying cottage cheese!  Thanks for reading and I'll be back anon with more tales of culinary experimentation and cooking from original medieval sources!