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Wednesday, December 28, 2011

AVENATE WITH 16TH C OATMEAL IN ALMOND MILK RECIPE

Traditional Oats
Photo by: Lord-Williams
OCast auente, OCat avenat, Eng oat caudle or gruel, oatmeal. It could be consumed as a drink or as a hot or cold soup. It was made of oats, which are boiled and then the hulls are removed. They are washed well, mashed and boiled again. Sent Soví and Nola’s recipes called oatmeal boiled with almonds. Sugar and cinnamon were sprinkled on top before serving. These recipes have been carried down to present times and are found in general Spanish cookbooks. The medieval English versions were made with beer or ale, served warm and were prepared especially for poor men and convalescences too tired or too weak to eat. Their ingredients included eggs, milk or ale and sugar. See formigos, ordinate, polenta and trigo guisado. [Anón/Grewe. 1982:LXXXXVIIII:130: Apè I:32:223:Apè IV:245; Gázquez. Cocina. 2002:79; Groundes-Peace. 1971:112; Hartley. 2003:522-523; and Nola 1989:xl-4:xl-5]

OATMEAL OR BARLEY GRUEL IN ALMOND MILK ADAPTED FROM NOLA xl-5 AUENATE Y ORDIATE

For 4 persons

Oatmeal with Strawberries
Photo by: kiai_77
Ingredients

1 c almonds
4 c broth
¾ c oatmeal
¼ c sugar

Garnish
Cinnamon, honey, sliced fresh fruit, dried fruits including raisins or nuts and/or strawberries

Preparation

Take peeled almonds and grind them in a food processor; then blend them with broth and strain it through a cheese cloth into a saucepan containing the oatmeal. Cook 5 minutes over moderate heat. Stir in sugar, garnish at will and serve. Nola calls for white sugar but many prefer brown. Barley gruel is made in the same way. 

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