[Sca-cooks] 1400's german buckwheat

[Terry Decker]

Buckwheat is not a grass and is therefore not a grain.  It is an achene, 
seed-like fruit (think sunflower seed).  As it is used like a grain, it is a 
pseudocereal.  Buckwheat has a hull and seed coat that tend to browns and 
greens in color and a white endosperm (the starchy part).  Thus "nicely 
white" would be buckwheat with the hull and bran removed.

Bear

-----Original Message----- 
>
> 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.

"Buckwheat porridge that is nicely white"? How white does this mean? I 
thought buckwheat was a fairly brown grain, like whole wheat, if not more 
brownish. This recipe doesn't add milk, which I think would make the 
porridge whiter. Would the butter have that much effect? Or am I thinking 
too modern with my idea of what is "nicely white"? I seem to remember 
similar discussion on how white period sugar was.

Stefan

> Ranvaig