SC - Spice mills.

[LrdRas@aol.com]

I posted this translation to the list some time ago, but I only recently 
worked out a redaction.  I took it today to a baronial gathering, where it 
was well received.


Source: Ruperto de Nola, _Libro de Guisados_ (Spanish, 1529)
Translation & redaction: Brighid ni Chiarain (Robin Carroll-Mann)

Ginestada

Take rice and make flour of it and sift it through a hair sieve, and take 
milk of goats or of sheep and if this is not to be found, take almond milk 
and dissolve this rice flour in the almond milk or goat’s milk, in such a 
way that it shall be quite clear and then set it to cook in the pot, and into 
the pot you shall cast these things: sugar and peeled dates and pine 
nuts and whole, clean, blanched hazelnuts: and the dates cut into the 
size of fingers, and cast all fine spices into the pot and stir it always 
with a stick, and if you wish to make the ginestada white you may make 
it thus; and likewise you may put cinnamon instead of sugar upon the 
dishes, and seeds of sour pomegranates and it is necessary that the pot 
rests a little while before you prepare the dishes. 


Ginestada (Rice Pudding with Dates and Nuts)

1/2 gallon milk
12 ounces rice flour
1 cup sugar
1 cup dried dates, coarsely chopped
1/2 cup blanched hazelnuts (filberts)
1/2 cup pine nuts
1/4 teaspoon nutmeg
1/2 teaspoon ginger
saffron (optional)

Place the milk in a large pot.  Add the rice flour and stir with a whisk 
until thoroughly dissolved.  Add remaining ingredients and mix well.  
Place the pot over medium heat and cook, stirring constantly.  The rice 
flour will begin to thicken as it cooks.  When it begins to boil, remove 
from heat.  Allow to stand a few minutes before serving.  The ginestada 
may also be refrigerated and served cold.

Notes:

Ginestada gets its name from "ginesta", the Spanish name for broom, a 
shrub which has bright yellow flowers.   Most recipes for this dish call 
for saffron as an ingredient, which would give the ginestada a yellow 
color.  The 14th century Catalan cookbook _Libre de Sent Sovi_ instructs 
the cook to add saffron so that it will turn the color of broom.  However, 
this particular recipe from the _Libro de Guisados_ specifies that one 
may leave the dish white, if so desired.  I tried adding a pinch of saffron 
to one of the batches I made, and discovered that it was barely visible.  It 
would take much more saffron than I am willing to expend in order to 
make ginestada the color of broom.

Ingredients used in other period recipes for ginestada include: blanched 
almonds, dried figs, raisins, currants, honey, rosewater, cinnamon, 
cloves, pepper, and egg yolks.

This recipe uses the milk of goats or sheep, or almond milk.  A later 
recipe in the _Arte de Cozina_ (1599) calls for cow’s milk.  I tried both 
cow's milk and goat's milk, and found no noticeable difference in taste 
or texture.

The _Arte de Cozina_ says that ginestada may be served hot or cold, 
and that it will keep 4-5 days in winter.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net