[Sca-cooks] Pre-1600 recipes for "anchient grains"

[yaini0625 at yahoo.com]

Most grains, since Man first domesticated grain, has been hybridized in some form or another. There is an on going project through, I believe, UC Davis and U Wisconsin on "Biblical" grains. You may want to google "Biblical Grains" and see what comes up. When my Dad calls back I can tell you the exact name of the project.
A grain I was recently researching was Amaranth aka "pig weed." It is finding a new modern interest but apparently was used in some form.
Aelina the Saami

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-----Original Message-----
From: Elaine Koogler <kiridono at gmail.com>
Date: Tue, 6 Apr 2010 10:05:44 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Pre-1600 recipes for "anchient grains"

And I have a Turkish recipe, pre-1600, for a wheatberry soup....

Kiri

On Mon, Apr 5, 2010 at 7:24 PM, Terry Decker <t.d.decker at att.net> wrote:

> What do they mean by "ancient grains?"  Other than triticale and a few
> modern hybrids, all of the grains we use today were being used in the
> Neolithic.  Any grain can be prepared by grinding it to meal and then adding
> the meal to boiling water or broth in a ratio of 1 part meal to 2 to 3 parts
> liquid and cooking until thickened.  Wheat berries can be boiled in water to
> soften them then slow cooked in cream (or milk) with sugar and spices to
> make a form of frumenty.  Breads of all stripes have been around for
> millenia.  If I were looking for grain recipes, I'd hit the Florilegium and
> look for bread, polenta, frumenty, porridge and grains.  You should even
> find my recipe for millet polenta out there.
>
> I'm a little pressed for time at the moment, but I'll be happy to pull out
> some grain recipes over the next day or two.
>
> Bear
>
>
>  Greetings,
>>  For this month's culinary guild meeting (this Wednesday) I was planning
>> on doing a simple lesson how to redact/ recreate a recipe. However, I just
>> got a request from a barony member who's whole family is interested in
>> dishes using the "ancient grains".
>>  I've got an Italian recipe for Millet polenta, and I'm sure there are
>> others out there, but I seem to be drawing a blank at the moment. Any ideas
>> for good and simple recipes that would relate to this?
>>
>> In joyous service,
>> Raffaella
>>
>
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