SC - Convenience foods

[Robin Carroll-Mann]

It's interesting to note that medieval folks had their own convenience 
foods.  There's a recipe in Granado for "hordiate" (barley gruel, often 
served to invalids) that one can take on the road.  You start out by 
making the basic gruel -- boiling barley in water until it begins to 
dissolve, then straining out the solids.  The portable version is made by 
putting a thin layer of hordiate in a pan, baking it until dry, and grinding 
the dehydrated gruel into a powder which can be carried in boxes or 
leather pouches.  On the road, one then reconstitutes the hordiate by 
soaking the powder in some lean chicken broth and adds sugar (sugar 
is a health food, you know).


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