[Sca-cooks] Serving Oats, Semolina, and Buckwheat (was Rice)

[Sharon Palmer]

--- Oats (Haber) from Rumpolt's Ein New Kochbuch (German 1581)

From menus
Ein gebrennte Haber Suppen/ mit verlornen Eyern. 
	1	A browned oat soup/ with poached 
eggs.

Zugemüß 91.  Haberkorn (Oat grain) cooked with 
beef broth/ or with a hen broth/ thick or clear/ 
like this it is good and well tasting.

Zugemüß 92.  Browned oat meal (Habermehl)/ mixed with beef broth/ is also good.
--- Course oat flour not modern rolled oats.

Zugemüß 93.  Browned oat meal in a pea broth/ 
nicely sour/ is good and well tasting.

Zugemüß 94.   Haberkörner  (Oat grains) cooked in a milk/ are also not bad.

Suppen 20. A soup of toasted oatmeal/ and 
strained with pea broth. You can make it sour or 
not/ as it is good in both manners.

Suppen 50. Take oat kernels (Haberkern)/ parboil 
and wash them/ and when they are cleanly picked 
over/ then set them to (the fire) with pea broth/ 
let simmer with Butter and salt/ so it becomes 
good and well tasting.

--- Semolina (Grieß)

Zugemüß 87.  Semolina in almond milk.  Stir the 
semolina with cold almond milk/ set another 
almond milk on (the fire)/ and let simmer/ stir 
the semolina into it/ and let simmer together/ 
make sweet/ and put fresh butter/ that is 
unlarded in it/ and look that you don't over salt 
it/ because it is not well tasting when it is 
very oversalted/ when you dress it/ then sprinkle 
it with white sugar/ like this it will be good 
and well tasting.

Zugemüß 88. Brown semolina in clear butter/ that 
is warm/ when the milk boils/ the stir it in/ 
that it does not become lumpy/ let boil after 
that.  And if little semolina is browned/ that it 
is thin/ then take eggs/ and beat it well/ yellow 
it a little/ and let run through a hair cloth/ 
stir the eggs in the pottage/ like this it 
becomes nicely thick/ then salt it/ and make 
brown with a hot pot cover/ sprinkle Driet (sugar 
and spices) over it/ like this it becomes good 
and also well tasting.

Zugemüß  89. Take semolina / and brown it in a 
fish kettle/ and beat eggs under the milk/ and 
yellow it/ let run through a hair cloth/ stir in 
the browned semolina/ until it boils/ like this 
it becomes nicely thick.  When it is boiled/ then 
make brown with a copper pot cover/ then it 
becomes elegant and well tasting.  And when you 
dress it/ you may prepare it as you wish.

Gebackens 19. Take porcini mushrooms/ cut them 
nicely lengthwise/ not thick/ wash it nicely 
clean. Take semolina and flour mixed through each 
other/ salt and pepper/ sprinkle the mushrooms 
well with it/ throw them into hot butter/ and let 
them fry slowly/ sprinkle them pepper/ and give 
warm on a table/ like that it is a pastry of 
mushrooms.

--- Buckwheat (Heiden)

Schweinen 17  (listed with rice).... Thus the 
Bohemian farmers make it with barley and 
buckwheat/ it is good in various manners.

Zugemüß 98. Buckwheat porridge/ that is cleanly 
picked (hulled??) and washed off/ set it with 
beef broth to (the fire)/ let simmer/ until it 
becomes thick/ put fat/ that has been skimmed 
from beef broth/ in it/ like this it is good and 
well tasting.

Zugemüß 99.  Buckwheat porridge cooked in milk/ is good and a lordly food.

Zugemüß 100.  Buckwheat porridge/ that is nicely 
white/ cooked in water/ put much butter in it/ 
and let simmer well together/ may also salt it. 
And when you dress it/ then pour clear butter 
over it.

Zugemüß 197.  White mushrooms/ that grow on the 
buckwheat/ one takes/ peels them/ washes them 
off/ and put them in two dishes/ sets it on 
coals/ like this a black water will run out/ pour 
the same away/ take the mushrooms/ pepper and 
salt it/ lay on the grill/ and roast/ baste with 
hot butter/ give warm on a table/ sprinkle it 
with pepper and with salt/ like this they become 
good and well tasting.