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Buckwheat-msg - 8/8/17

 

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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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org

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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 >>>

 

<the end>



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