Recipe of the Week, February 5th, 2012
- In the depths of winter one needs something a bit hearty to stick to the
ribs. Why not start with a hearty bowl of oatmeal as we look at grain
cookery in this cruelest month.
Oats do not appear often in Medieval cookbooks, but a few recipes do
turn up here and there. Das Kochbuch des Meisters Eberhard (Translation
of the 15th century recipe collection and dietetics text from the court
of Bayern-Landshut by Giano Balestriere is available in the
Florigelieum.) lumps oats in along with spelt and millet;
“Eating millet chills and dries the body and constipates and does not
nourish well, and oats and spelt do the same.”
The Inntakochbockl, (An early 16th century recipe collection from
Bavaria translated by Giano Balestriere, also available in the
Florigelieum.) gives us this recipe for oat porridge.
How to make oat porridge and oatmeal.
Take a /meczen/ [Metze, a volume measure] of good oats and /reitter/
(grind?) it well and boil it until you can see the white kernels. Then
dry it and pound it so that the kernel becomes pure (is separated?).
And from Roberto de Nola’s Libre del Coch (English translation by Robin
Carroll-Mann as available at the Florigelium.) we have:
118. OATMEAL GRUEL AND BARLEY GRUEL AVENATE Y ORDIATE
Take peeled almonds and grind them in a mortar; then blend them with
good broth if you will have it so; if not, [blend them] with salt and
water and oil; then strain it through a woolen cloth so that it will be
thin; then take the oats and make flour from it, then set it to cook by
itself; and when it is more than half cooked, strain it through a woolen
cloth that is thick; and let the oats be somewhat thin that they may be
better strained; and when you have strained them, mix it with the almond
milk, and set it to cook on the fire with a piece of sugar in it, which
is white, in the pot; and cook it a good hour and a half until it is
quite thick, and taste it for salt; and prepare dishes, and cast sugar
upon them; and in this same manner barley is made.
My apologies for being a bit late out of the gate this month. I was a
bit busy this last week. Our Baronial Art & Sciences competition was
held this Saturday and I am pleased to report that My Lord Husband, THL
Matuesz z Plocka, emerged victorious. And there was the little thing of
luncheon that I was in charge of for the event.
Next week I'll be back on time with a few more grainy recipes.
- This is what I came up for oatmeal (on my site/link)
it definitely sticks to your ribs!
Mergriet van Wijenhorst
- Looks Yummy, Mergriet
On 2/11/2012 8:09 PM, Mandy wrote:
> This is what I came up for oatmeal (on my site/link)
> it definitely sticks to your ribs!
> Mergriet van Wijenhorst