[Sca-cooks] Serving Oats, Semolina, and Buckwheat (was Rice)
Sharon Palmer
ranvaig at columbus.rr.com
Mon Oct 28 22:07:53 PDT 2013
--- 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.
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