[Sca-cooks] 1400's german buckwheat

[Sharon Palmer]

It's later, but Rumpolt has recipes for buckwheat 
porridge.  Doesn't say how firm it is or what to 
serve with it.

Zugemüß 98.  Buckwheat porridge (Heidenbrey)/ 
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.

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

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.

Ranvaig

>I found an off-hand reference in an article about Ïganci stating that it,
>or buckwheat, was 1st referenced in 1426 german town records.  I have run
>quickly through the german cookbook translations I have ... I plan more
>intensive studies when I get my others from storage.  I ask the amassed
>many here if anyone knows of a recipe from Germanish sources for a
>buckwheat dish that is more or less a stiff mush or firm polenta-like dish
>served with rendered pork and milk sauce.  It has become a Modern-era
>Slovenian national dish for a couple centuries maybe.
>
>Not a hot burning research, but thought I would ask those currently
>immersed in German texts.  The florilegium didn't proffer anything in the
>search strings I used.
>
>pacem et bonum,
>niccolo difrancesco
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