[Sca-cooks] Kissel

Deborah Hammons mistressaldyth at gmail.com
Fri Jan 25 14:33:43 PST 2013

What do you think of the idea that buckwheat groats could be used?


On Thu, Jan 24, 2013 at 6:39 PM, Terry Decker <t.d.decker at att.net> wrote:

> Rye was the common grain of northern Europe.  It was well suited for the
> climate and the short growing period.  Less common, but also grown in the
> Ukraine (remember the source is from Kiev) was winter wheat, which was
> brought to the US by Russian Mennonites in the 19th Century.  The potato is
> probably out of period.
> Bear
>  Yay Bear!!.  I have been looking into my archeological grain findings too.
>> Seems they refer to rye more times than not.  One of the more recent finds
>> says potato....
>> Aldyth
>> On Thu, Jan 24, 2013 at 12:48 PM, Terry Decker <t.d.decker at att.net>
>> wrote:
>>  Remnants of grain is very helpful.  The thickener is obviously starch
>>> from
>>> cereal.  The remnants are very likely the "middlings" from milling flour,
>>> most probably wheat or spelt.  You might also want to look for archaic
>>> definitions for the translation of "remnants."  It is possible that they
>>> are actually referring to flour or even wheat starch.
>>> The Primary Chronicle (or The Tale of Bygone Years) is actually early
>>> 12th
>>> Century (about 1113) and covers Kievan history from about 850 to 1110.
>>> Since there isn't (to my knowledge) an existing copy of the original you
>>> may be looking at a modification from the 14th or 15th Century.
>>> Bear
>>>  And, there are again those nebulous 10th century  references to the
>>>> Primary
>>>> Chronicle where this was made.  What kind of "thickener" would have been
>>>> in
>>>> use then?  "Remnants of grain"  isn't helpful.
>>>> Aldyth
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