[Sca-cooks] Oats

[Robin Carroll-Mann]

On 5 Mar 2003, at 8:42, jenne at fiedlerfamily.net wrote:

> > You might experiment--whole-grain oats, or steel-cut oats, or
> > oats-ground-to-a-powder/flour.
>
> Some places will also sell oat groats, which are quite good, but I don't
> know that they would thicken soup as well as, say, breadcrumbs.
>
> -- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net

Perhaps, but the recipe specifies oats.  It's a cabbage soup from a 1616 Danish
cookbook at:
http://www.forest.gen.nz/Medieval/articles/cooking/1616.html

The recipe is:
VI. To cook cabbage
There is no need to write much about it, every farmer’s wife knows how. And often at
a farmer’s you will taste a better cabbage than in the noble’s kitchen. However this is
how a cabbage is cooked: Put water and oats on the fire with a red onion or two
finely chopped. Let it seethe until it is nice and smooth. Chop the cabbage finely, the
finer the better it will be. When the sauce is smooth then put the cabbage into it and
let it seethe until it is soft. Then put butter in: but if you want it with lard then grind
the lard finely first and let it seethe with the oats.

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Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net