[Sca-cooks] Porridge, tobacco

[Patrick Levesque]

Here it is. From Book V, Chapter 20 (Avoine - Oat) second paragraph.
(Original French spelling, and my translation)

"Encore que l'avoine ne soit propre à faire pain, sinon en extreme cherté,
toutesfois on la pile en un mortier, & en fait on farine que lon appelle du
Gruau, lequel on fait cuire tout seul, ou avec la chair, pour en user en
façon de panade. Les medecins tiennent que le gruau ainsi préparé nourrit
beaucoup, & est souverain pour la gravelle & difficulté d'urine: je men
rapporte au Bretons & Angevins qui en usent pour ses effects. Quant on le
fait cuire tout seul pour le rendre plus plaisant on y adjouste laict de
vache, ou de chevre, ou jus d'amendes douces, avec sucre."

"Then again oat isn't suitable for bread, unless in extreme scarcity,
however it is ground in a mortar, and a flour is made from it which is
called oatmeal, which is cooked on its own, or with flesh, to use as a
"panade" (not sure if this is meant as porridge or crust - see the rest of
the text). Doctors hold it that oatmeal thus prepared is very nourishing,
and is sovereign against stones and urinary difficulties: I refer to the
people of Brittany and Anjou who use it for these effects. When it is cooked
on its own to make it more pleasing we add cow milk, or goat milk, or sweet
almond milk, and sugar."

Petru




On 17/05/06 15:57, "Jadwiga Zajaczkowa / Jenne Heise"
<jenne at fiedlerfamily.net> wrote:

>> I was trying to access the archives to read up on a past discussion on
>> porridge, more to the point, of using milk in porridge and cereals in
>> general. I just happened to stumble across a chapter of L'Agriculture et la
>> Maison Rustique (1572) that mentioned eating oat meal with milk and sugar,
>> and thought this would be of interest. I'm sorry if that point was already
>> made, as the archives are not available.
> 
> Do you have a direct quote? I'd love to use it in one of my handouts!
> This is very cool.