[Sca-cooks] Littiu Source

Johnna Holloway johnna at sitka.engin.umich.edu
Fri Aug 10 16:39:05 PDT 2007

Back in January of this year, we had some discussions on the list 
regarding porridges and grain cereals. At the time Ranvaig posted some 
material on “littiu” which was served in Ireland. I have come across a 
really good paper on the topic and thought I should mention it.

It’s by Regina Sexton. It’s titled “Porridges, Gruels and Breads: The 
Cereal Foodstuffs of Early Medieval Ireland.” It appears as Chapter 9 in 
Early Medieval Munster. Archaeology, History and Society. Edited by 
Michael A. Monk and John Sheehan. Cork University Press, 1998. pages 76-86.

Sexton says that “Littiu is, described in the legal text Cain Iarraith 
as porridge made variously with oaten, barley or wheaten meal combined 
with water, buttermilk or new milk. (CIH 1759.36-1760.2) In the comic 
tale Aislinge meic Conglinne the same dish is made with sheep’s milk. … 
The accompanying condiments for littiu include heavily salted preserved 
butter (gruiten), fresh butter (imb) and honey (mil). (CIH 
1759.36-1760.2) “ page 76.

CIH is the Corpus Iuris Hibernici, edited by D.A. Binchy. 6 volumes 
published in Dublin in 1978.

Hope this helps


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