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Monday, July 14, 2014

FANEGA WITH WHEAT STARCH PORRIDGE IN ALMOND MILK

Fanega Measure
Photo from; Spidra Webster
fanega measure, a measure of 1½ - 1.6 bushels.

Officials controlled the sale, weights and measures and the prices of wheat. In the main squares of medieval villages in Europe, the walls of the buildings still have weights and measures hanging from them.

During the Christian siege on Gibraltar in 1331, the price of a fanega of wheat shot up to 150 mrs. In the second siege, on the city of Algeciras, and during the summer months following that, cost as little as 15 mrs., nevertheless, after fire burned a large part of crops including the silos in September, they was a large scarcity of cereals. For this reason, the arroba (25 lbs.) of flour went from 10 or 11 mrs. before the fire to 20-25 mrs.  

[Castro. Alimentación. 1996:252; and Gázquez. Cocina. 2002:180]

WHEAT STARCH[1] PORRIDGE IN ALMOND MILK ADAPTED FROM SENT SOVÍ #CI
QUI PARLA CON SE FFA AMIDÓ AB LET DE AMELLES pp 130-131

Ingredients for 4 persons

An Interesting and Unique Porridge
Photo by: Lord-Williams
2 c almond milk
3/4 c wheat starch
½ c granulated sugar

Garnish
brown sugar
sprigs of basil

Preparation

Make almond milk[2].
Put it in a pot and heat it. Slowly add wheat starch and sugar. Stir constantly with a wooden spatula while it thickens. When it begins to boil, remove from heat and serve in bowls. Let it cook covered with a cloth. Garnish with sugar and herbs. 



[1] Castro sites García Sánchez-1, 145-147, 170-171: Spanish-Muslim dieticians cited four types of flour: wheat-meal, bolted wheat, semolina and wheat starch.
[2] See Adarme With 15th C Blancmange Recipe, published October 23, 2010 for recipe.

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