[Sca-cooks] Barley Water - Sent Sovi's Ordiate Recipes

[Suey]

A few days or week ago someone asked me for a translation of Sent Sovi's 
Ordiate recipes.  I shied away it as it quite difficult for me but 
trying to edit and compact all your contributions on this  subject etc 
today I hit upon Stephan's infusions-msg -3/26/02 
http://www.florilegium.org/files/BEVERAGES/infusions-msg.html As you 
will see Brighid did a great job translating them and E. Rain provides a 
most tasty modern interpretation of the third - hope you enjoy:

Date: Mon, 1 Jan 2001 19:15:34 -0800
From: "E. Rain" <raghead at liripipe.com>
Subject: SC - Ordiate 

a few weeks back Brighid posted the following info re the Sent Sovi 
Oridate recipes.

I don't know how much you were able to figure, and as I said before, I 
don't actually *read* Catalan, and therefore can't *translate* it, but 
here are paraphrases...

Recipe #97 is made of barley flour.Strain it through a thin napkin with 
thin almond milk, then set it to cook.  When it is cooked and thickened, 
taste it for salt.If the person for whom it is being cooked does not 
have a fever, you can add white sugar (ordiat is generally an invalid 
dish). If it's being served to someone who is not sick, and you don't 
want to add sugar, you can add honey if you wish.

Recipe #98 is made of pearled barley cooked in a thin almond milk.When 
the grains have cooked enough that they have burst, press them between 
two chopping boards, and then put them back in the almond milk to cook 
as in the other recipe.  And add sugar as previously said.

 Recipe 30 from fragment V: the pearled barley is boiled (presumably in 
water), then chopped in a morter. Then it's thinned
with almond milk, strained through a thick napkin, and set to cook as 
said above. All ordiat should have white sugar put in it.

I went ahead & played with the third recipe(#30 from Fragment V) based 
on Brighid's paraphrasing which matched my own gleanings.

Here's what I came up with:

Eden's Ordiate:
1/4 c. barley (one fourth cup)
3. c. boiling water
1 pinch salt
1 c. ground almonds
4 c. boiling water
1/8 c. sugar (one eighth)

 Cook barley in 3. c. boiling water w/pinch of salt for 1 hour (till 
soft)drain off water mash barley in food processor. Make almond milk: 
combine almonds with 4 c. boiling water stir & let sit for 5 mins or so. 
Add to pureed barley. Shmoosh around a bit, then strain in fine wire 
strainer.

Add 1/8 c. sugar (one eighth)

Heat to a boil, let boil about 5 mins till it thickens slightly. 
Restrained through wire strainer plus cheesecloth to remove slight
grainyness

Serve

Very tasty warm milky beverage.  Good for breakfast, right before 
bedtime, or indeed if you were feeling ooky as it was originally 
intended ;->but not something to serve at a feast. even better when 
sprinkled with a pinch of cinnamon, which is a standard instruction with 
medieval spanish dishes.

The glop that I strained out (mooshed barley with the ground almonds 
from the almond milk) is probably closer to recipe #98 and tasted 
exactly like oatmeal :-> so either way - as a drink or a glop it's quite 
yummy

Eden
Eden Rain
raghead at liripipe.com

  Suey