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

[Raphaella DiContini]

Ooh, that would be fantastic! Please send along the soup recipe, I would be most delighted to try it! 

Sorry for my delay in response- life is pretty non-stop lately. The person requesting recipes is a local former baron with a middle eastern persona, for himself and his family who hasn't played much in the SCA. It isn't much ramp up time (I got the request yesterday, and culinary guild night is tomorrow), but I'm hoping to have some enticing food, and fun. 

In joyous service, 
Raffaella 

--- On Tue, 4/6/10, Elaine Koogler <kiridono at gmail.com> wrote:

> From: Elaine Koogler <kiridono at gmail.com>
> Subject: Re: [Sca-cooks] Pre-1600 recipes for "anchient grains"
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Tuesday, April 6, 2010, 7:05 AM
> 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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> >
> 
> 
> 
> -- 
> "It is only with the heart that one can see clearly; what
> is essential is
> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
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