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Wednesday, July 16, 2014

FARRO WITH 15TH CENTURY FOR SPELT RICE PORRIDGE

Simple Ingredients to Warm the Stomach
Photo by: Lord-Williams
Gr. ptisana (barley), L. far, farris, Eng 1. peeled wheat or barley. After soaking the grains, they are stripped of their outer hulls. 2. flour, including spelt, a species of wheat, barley and rice. 3. a refreshing, nourishing drink made with hulled wheat or barley for the sick partially milled, and then soaked and husked. With chicken broth, it was made into a thick porridge for the sick but if made with almond milk, it was thought richer. Nola uses both broth and almond milk and adds sugar. He claims it a delicate dish good for invalids. 4. rice, wheat or spelt flour.  [Corominas. Cast. 1980:II:CF:870-871; Covarrubias. 1988:585-586; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:109:glos; and Nola 1989:xxi-3:lxix-3; and Nola/Pérez. 1992:197]

SPELT RICE PORRIDGE ADAPTED FROM NOLA 1989, lxix-3 FARRO DE HARINA DE ARROZ

Ingredients for 4 dishes

6 oz almonds
4 oz rice flour
2 oz rosewater
4 oz sugar
1/8 oz whole cinnamon

Garnish
sugar
cinnamon

A Very Wholesome Dish for Breakfast or Supper
Photo by: Lord-Williams
Preparation

Peel the almonds and grind them. Make thick almond milk adding 3 c water and straining them though a cheesecloth.


Put half of the almond milk into a good wrought iron pot. Add flour and stir constantly in one direction to prevent lumps from forming.  Slowly add more the almond milk. Add rosewater, sugar and cinnamon tied to a thread. Continue stirring in one direction. Keep adding more almomd milk as necessary. Let cool and sweat a little. Remove the cinnamon stick. Then prepare dishes and sprinkle with sugar and cinnamon.

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