[Sca-cooks] what's a tisana?

[Suey]

Cara ut oh. I think I need to edit the below =-O ! How redundant can a 
person be!
A friend said today that sometimes I have the wisdom of an elephant and 
others that of an ant >:o !
By the way my blog changes every day. Would appreciate it if you take a 
gander when possible: http://www.spanishfoodma.blogspot.com/

*hordiate, tisana*, OCast /tisane de ordio, ordiate, /OCat /hordi, 
hordiat, ordio, /Cat /ordiat /(fr /ordi, barley/)/,/ ML. /hordea-tus, 
//tisana/, /tisanam, ordiate, /Fr. /orgemonde,/ /tisane/ (14 C.), Eng. 
1. orgeat, tisane (infusion), ptisan, barley water or gruel. Originally 
it was made with barley. Anthimus (6th C) described orgeat as a drink 
for those ill with fever. It could be flavored with fruit, anise or 
almonds. Later it came to mean almond milk and now it has come to mean 
almond and orange flavoring used in cocktails. By the 16^th C the Latin 
word /tisana/ changed to /ptisana /and the French and English to /ptisan 
/while/ /the/ /Spanish remained the same. It was drunk as a medicinal 
infusion. It was thought good for the chest. Apicius gives recipes for 
barely soup or broth adding onion, herbs and pork probably parts of 
trotters in the first and legumes and greens in the second. A third 
recipe is the drink consisting of barley soaked in water overnight, 
crushed and boiled in water. Maimonides provides the recipe for a 
liquefied version consisting of pearl barely, poppy and fumitory seeds, 
dill flowers, olive oil, wine vinegar and water. Although generally 
defined as a drink the recipes in _Sent Sovi_ (/ordiat/) and Nola 
(/ordiate/) are thicker. In the first two of _Sent Sovi_'s barley flour 
is boiled and strained with almond milk and reheated to thicken until it 
becomes a heavy cream. Sugar can be added to enhance the flavor for the 
sick and honey for those who are well. The second is made with pearl 
barely and cooked in thin almond milk until the grains burst. Then they 
are pressed between two chopping boards and reheated. In the third the 
barley is boiled presumably in water. Then the grains are chopped in a 
mortar and strained with almond milk, reheated and served with sugar. 
Nola's recipes are similar. In the first he uses plain water and then 
broth to boil the barley but it takes three days to make it. After 
boiling the barley the first time he lets it sit overnight. The second 
day it is boiled with almond milk made with chicken broth and let to sit 
overnight. It is warmed and served the third day. His second recipe only 
takes an hour and a half as the barely does not sit overnight but is 
boiled in water and then in almond milk. He uses ground barley and adds 
cinnamon as well as almond milk and sugar. In 1395 _Le Menagier de 
Paris_ provides a recipe using whole barley grains and includes licorice 
or figs. In Spain barley water (/ordio/) as a beverage or cream was very 
popular from the 14th until the middle of the 18th centuries not only 
for the sick but especially among peasants in rural areas where it was 
served very cold as a refreshment but it did not disappear entirely as 
it still can be found today. We know through Hartley that Scottish 
shepherds and laborers drank brose, porridge soup, with barley water or 
oatmeal made from the grounds or the shellings especially during the 
harvest season to prevent dehydration. The English version is beer 
without hops. the word /orgeat/, however, de not appear until the late 
17^th C, coming from the French /orgemonde/. Orgeat was the forerunner 
of tiger nut milk (/horchata/). See /avenate/, /farro, horchata, 
manjares de cucharra /and /polentas/. 2. After 1930 the term "tisane" 
was used for an infusion not only of barley but of herbs or other 
plants. During the Middle Ages infusions were common. Arabs made mint 
and lemon infusions the vogue in Spain while the English used elder 
among many others. [Anón/Grewe. 1982:XXXVII: 128-129: 
LXXXXVIII:129-130:Apè I:30:223; Apicius/Flower. 
1958:IV:IV:1-2:117:V:V:137; ES: Decker, "How old?"May 17, 07; ES: 
_Renfrow_. Jun 16, 04; ES: Isaac. Feb 1, 98; ES: RAE. 2001; ES: 
Shamsuddín. "Gastronomía." Sep 21, 01; Groundes-Peace. 1971:29:118; 
Hartley. 2003:233; Martínez Llopis. _Historia_. 1981: 168; Martínez 
Llopis. "Prólogo." 1982:22; and Nola. 1989:xxxv-3: xl-5: LX]

*farro*/, /Gr. /ptisana/ (barley),/ /L. /far, farris, /Eng 1. peeled 
wheat or barley. After soaking the grains, they are stripped of their 
outer hulls. 2. flour, including spelt, a species of wheat, barley and 
rice. 3. . a refreshing, nourishing drink made with hulled wheat or 
barley for the sick partially milled, and then soaked and husked. With 
chicken broth, it was made into a thick porridge for the sick but if 
made with almond milk, it was thought richer. Nola uses both broth and 
almond milk and adds sugar. He claims it a delicate dish good for 
invalids. 4. 4. rice, wheat or spelt flour. * *[Corominas. _Cast_. 
1980:II:CF:870-871; Covarrubias. 1988:585-586; ES: Carroll-Mann. 
_Guisados 2-art_. Jun 6, 01:109:glos; and Nola 1989:xxi-3:lxx-2; and 
Nola/Pérez. 1992:197]

*hordiate, tisana*, OCast /tisane de ordio, ordiate, /OCat /hordi, 
hordiat, ordio, /Cat /ordiat /(fr /ordi, barley/)/,/ ML. /hordea-tus, 
//tisana/, /tisanam, ordiate, /Fr. /orgemonde,/ /tisane/ (14 C.), Eng. 
1. orgeat, tisane (infusion), ptisan, barley water or gruel. Originally 
it was made with barley. Anthimus (6th C) described orgeat as a drink 
for those ill with fever. It could be flavored with fruit, anise or 
almonds. Later it came to mean almond milk and now it has come to mean 
almond and orange flavoring used in cocktails. By the 16^th C the Latin 
word /tisana/ changed to /ptisana /and the French and English to /ptisan 
/while/ /the/ /Spanish remained the same. It was drunk as a medicinal 
infusion. It was thought good for the chest. Apicius gives recipes for 
barely soup or broth adding onion, herbs and pork probably parts of 
trotters in the first and legumes and greens in the second. A third 
recipe is the drink consisting of barley soaked in water overnight, 
crushed and boiled in water. Maimonides provides the recipe for a 
liquefied version consisting of pearl barely, poppy and fumitory seeds, 
dill flowers, olive oil, wine vinegar and water. Although generally 
defined as a drink the recipes in _Sent Sovi_ (/ordiat/) and Nola 
(/ordiate/) are thicker. In the first two of _Sent Sovi_'s barley flour 
is boiled and strained with almond milk and reheated to thicken until it 
becomes a heavy cream. Sugar can be added to enhance the flavor for the 
sick and honey for those who are well. The second is made with pearl 
barely and cooked in thin almond milk until the grains burst. Then they 
are pressed between two chopping boards and reheated. In the third the 
barley is boiled presumably in water. Then the grains are chopped in a 
mortar and strained with almond milk, reheated and served with sugar. 
Nola's recipes are similar. In the first he uses plain water and then 
broth to boil the barley but it takes three days to make it. After 
boiling the barley the first time he lets it sit overnight. The second 
day it is boiled with almond milk made with chicken broth and let to sit 
overnight. It is warmed and served the third day. His second recipe only 
takes an hour and a half as the barely does not sit overnight but is 
boiled in water and then in almond milk. He uses ground barley and adds 
cinnamon as well as almond milk and sugar. In 1395 _Le Menagier de 
Paris_ provides a recipe using whole barley grains and includes licorice 
or figs. In Spain barley water (/ordio/) as a beverage or cream was very 
popular from the 14th until the middle of the 18th centuries not only 
for the sick but especially among peasants in rural areas where it was 
served very cold as a refreshment but it did not disappear entirely as 
it still can be found today. We know through Hartley that Scottish 
shepherds and laborers drank brose, porridge soup, with barley water or 
oatmeal made from the grounds or the shellings especially during the 
harvest season to prevent dehydration. The English version is beer 
without hops. the word /orgeat/, however, de not appear until the late 
17^th C, coming from the French /orgemonde/. Orgeat was the forerunner 
of tiger nut milk (/horchata/). See /avenate/, /farro, horchata, 
manjares de cucharra /and /polentas/. 2. After 1930 the term "tisane" 
was used for an infusion not only of barley but of herbs or other 
plants. During the Middle Ages infusions were common. Arabs made mint 
and lemon infusions the vogue in Spain while the English used elder 
among many others. [Anón/Grewe. 1982:XXXVII: 128-129: 
LXXXXVIII:129-130:Apè I:30:223; Apicius/Flower. 
1958:IV:IV:1-2:117:V:V:137; ES: Decker, "How old?"May 17, 07; ES: 
_Renfrow_. Jun 16, 04; ES: Isaac. Feb 1, 98; ES: RAE. 2001; ES: 
Shamsuddín. "Gastronomía." Sep 21, 01; Groundes-Peace. 1971:29:118; 
Hartley. 2003:233; Martínez Llopis. _Historia_. 1981: 168; Martínez 
Llopis. "Prólogo." 1982:22; and Nola. 1989:xxxv-3: xl-5: LX]
Suey