[Sca-cooks] Kissel

[Deborah Hammons]

I have three credible references to the use of buckwheat groats for
"pancakes" so I am thinking making the jump to the fact they had them, and
they used them.  Going to try out a batch and see.

Aldyth

On Fri, Jan 25, 2013 at 4:00 PM, Terry Decker <t.d.decker at att.net> wrote:

> Yes.  buckwheat groats are 70 to 78 percent starch, buckwheat flour is
> even better at 71 to 90 percent.  This makes it roughly equivalent to hard
> winter wheat in starch content.  There may be a qualitative difference
> between the starches, but buckwheat starch is used as a thickener in some
> Korean recipes (that I know of, it may have wider use).
>
> As to whether buckwheat was used in this manner in period, I don't know.
>
> Bear
>
>
>
>  What do you think of the idea that buckwheat groats could be used?
>>
>> Aldyth
>>
>> 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
>>>
>>
> ______________________________**_________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/**listinfo.cgi/sca-cooks-**ansteorra.org<http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org>
>