St. George’s Recipes: Traveler’s Fare and Breakfast

Travelers fare

Cream fritters
5 cups drained cottage cheese
5 egg
1-1/4 cups half-and-half
5 cups all-purpose flour
2 tablespoons and 2-3/4 teaspoons baking powder
1-1/4 teaspoons salt
1/2 cup and 2 tablespoons white sugar
1 tablespoon and 2 teaspoons ground nutmeg
2 teaspoons rosewater

20 cups vegetable oil for frying
In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar, rosewater and nutmeg. Mix until just combined. Fill a deep pot to the 2-inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels. Drizzle with honey if desired. Serve hot! These re-warm wonderfully. Makes about 100 fritters.

Norse pies

9 pounds ground beef
1 ¼ c currants
2 LB farmer’s cheese (this was a bit too much. next time I’ll use 1- 1.5)
5 large onion, minced
2-1/2 teaspoons salt
2-1/2 teaspoons ground black pepper
2-1/2 teaspoons ground cinnamon

Pastry crust for five pies:
10 cups all-purpose flour
1 tablespoon and 3/4 teaspoon salt
3-1/3 cups butter
1-3/4 cups and 2 tablespoons cold water

Make the pastry, roll out 10 crusts and chill.

Brown the ground beef with the onions until most of the moisture evaporates and the onions are well-cooked. Let cool slightly. Add the rest of the ingredients and mix together well. Fill bottom crust, cover with top crust. brush top crust with a little melted butter and sprinkle with cinnamon. Bake at 400 for 10 minutes then turn down to 350 and bake until browned to your liking. Makes five very full pies.


Herbal dish of eggs from Le menagier

An herbal dish or two of eggs. Take just two leaves of “coq”[95], and of rue less than half that or none at all, for remember that it is strong and bitter: of celery, tansy, mint and sage, no more than four leaves of each or less: of sweet marjoram a little more, more fennel, and yet more parsley; but of the leaves of white beet and beet, violet leaves, spinach, lettuce, and mother-of-sage, in equal amounts so that altogether you have two good handfuls: clean and wash in cold water, then rinse and remove all the water, and grind up two pieces of ginger; then put your herbs through the mortar two or three times, along with the said ginger, and grind up together. And then take sixteen well-beaten eggs, both yolks and whites, and grind and stir in the mortar along with what is already there, then divide in two, and make two thick omelettes which will be fried in the following manner: first you will heat your frying-pan thoroughly with oil, butter, or some such grease as you like, and when it is nice and hot all over, especially towards the handle, mix and pour your eggs into the pan and turn often with a flipper, then throw on some good grated cheese; and remember that it is done this way because if you grind the cheese with the herbs and eggs, when you put it in the pan to cook, the cheese on the underside would stick to the pan; and similarly with a cheese omelette if you mix the cheese with the eggs. So for this reason put the eggs in the pan first, and put the cheese on top, and then bring the edge of the eggs over to cover: otherwise it will stick to the pan. And when your herbs are fried in the pan, you can give your herbal dish a square or round shape and eat it not too hot and not too cold.

100 eggs
1 quart cream
1.5 lb white cheddar, shredded
2 lb fennel, bottoms and tops
5 lb frozen chopped spinach, thawed and squeezed dry
5 bunches parsley
Fresh oregano and marjoram
Pepper, salt, ginger

I cheated and made these as scrambled eggs, not omelettes. Fry the greens and herbs briefly in plenty of butter. Pour in eggs, cook until half-cooked. Add cheese and put in the oven at 400. Stir every five minutes until set. Add plenty of salt & pepper and a decent sprinkle of ginger.

I also served ham and warmed over fritters, but was disappointed that not many people realized I was serving green eggs and ham.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s