July 21, 2015

Chicken Livers and Curd Fritters: Cooking Workshop with Clarissa Dillon

\Clarissa F. Dillon
Last weekend I attended the hearth cooking workshop with Clarissa F. Dillon at the Colonial Pennsylvania Plantation.

Clarissa is the lead historian in 18th century foodways of Pennsylvania and needs no introduction. I was extremely excited to get to learn from her. On the menu was raspberry waters, curd fritters and chicken livers. 

I had never made curd fritters before and chicken livers sounded very interesting. I didn't get the exact recipe we used in the workshop but the recipe below is very similar.

The fun thing about this workshop was that it had a mixture of veteran hearthcooks and new hearthcooks and I learned a lot from everyone there. 


Clarissa F. Dillon

1700s Curd Fritter Recipe 


-1 Cup Cheese Curds or Cottage Cheese
-1 Cup Flour
- 3 Tablespoons Sugar
-5 Eggs (enough to make a batter.)
-Cloves, Mace, Nutmeg, Saffron to taste
-Lard or Butter
-Oranges, cut into wedges

Drain the cheese curd in a sieve or strainer. Mix with the flour and beat in the eggs. Add the spices to taste.  In a medium saucepan add a pat of lard or butter and add  large spoonfuls of batter, being careful not to let them touch. Fry for about 5 minutes then flip and fry the other side until golden. Remove from pan and let sit in a sieve to drain. Serve with orange wedges. 

Colonial Recipes Curd Fritters 1700s

Colonial Recipes Curd Fritters


  1. Very interesting! I would have loved to go to that.

    1. Where are you from? There are lots of workshops like this coming up.

  2. I always loved listening to Clarissa Dillon and always always walked away with so many wonderful things that I learned from her!

    1. She really is fantastic and I learned a lot! We need you to come back to this coast and visit!


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