Buckwheat-msg - 11/22/18
Buckwheat use in period. Recipes.
NOTE: See also the files: Ancent-Grains-art, flour-msg, grains-msg, oatcakes-msg, polenta-msg, porridges-msg, Wheat-2-Flour-art, Bread-Hist-art.
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Date: Sun, 18 May 2014 23:27:34 -0400
From: Nick Sasso <grizly at mindspring.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] 1400's german buckwheat
I found an off-hand reference in an article about ?ganci 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.
pacem et bonum,
niccolo difrancesco
Date: Mon, 19 May 2014 01:00:08 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] 1400's german buckwheat
It's later, but Rumpolt has recipes for buckwheat
porridge. Doesn't say how firm it is or what to
serve with it.
Zugem?? 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
Date: Mon, 19 May 2014 07:49:09 -0500
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] 1400's german buckwheat
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 >>>
From the fb "SCA Cooks" group:
Jon Bilderback
August 7 at 3:25pm
I just inherited a 22oz bag of Buckwheat flour, and I'm looking for period recipes, mainly for breads, but other baked goods would be cool too. Thanks!
Gormlaith An Malagenteach
So a friend and I recently tried kitchel, a kind of Saxon flatbread that was supposedly cooked directly over embers. You mix some water in the flour, make a patty, and put it directly on the embers for "about 7 recitations of the Lord's Prayer" (or 3.5 minutes, more or less depending if you went to Catholic school) per side. Well... ours just went right through the embers and became a burnt mess, so the *second* one we tried on a skillet. It was like a bland flatbread, but with egg yolk on it, it wasn't too terrible!
Zephyrine d'Erdeven
Crêpes! Keeping Bretagne fed since the 12th century.
August 7 at 8:08pm
Johnna Holloway
http://www.theoldfoodie.com/2011/07/some-uses-for-buckwheat.html
Lynette Eluned Pike
Look into Russian recipes. I've made buckwheat blini as part of a Rus themed feast. I used the Domostroi as my main reference document in combination with a book first published in 1861 - Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Out of period yes, but some dishes like kasha were still being cooked and it gave me something to work from. The Domostroi lists lots of ingredients and the times of year to serve them.
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