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Monday, December 8, 2014

GOFIO WITH 15TH C RECIPE FOR CREAM OF WHEAT MADE WITH ALMOND MILK

the mill and wheat ield
Photo from: Marc Baker 
Ar. ma’mūniyya, Eng toasted wheat or barley flour or other grain. It was mixed with honey or milk and lard at the beginning of meals for better digestion. It has been eaten from the times of Muslim occupation at least. Today flour is toasted, mixed with water and served with sugar. [Benavides-Barajas. Nueva-Clásica. 1995:29; Cejador. 1990:214; ES: RAE. 2001;  Ibn Razīn/Granja. 1960:24; Gázquez. Cocina. 2002:81; Nola:1989:xl-4;.and Rodison. “Ma’Mūniyya.” 2001:186]

CREAM OF WHEAT ADAPTED FROM NOLA’S xl-4 TRIGO COCIDO O GUISADO

NOLA’S VERSION DIRECTLY TRANSLATED, FOLLOWED BY TODAY’S VERSION:


Ingredients

3 oz durum wheat
3 lbs almonds

Garnish

1 tsp sugar
1 tsp cinnamon

Preparation


image from page 277 of "The book of wheat:
an economic hisotry and practical manual of
the wheat industry" (1908)
Photo from:  Internet Archive of Book Images 
Put coarse durum wheat in the center of a marble or stone mortar. Using a boxwood mortar crack it by moving the pestle in a circular motion always in the same direction. Take care to peel the wheat. Do not grind it. While cracking it, take care to peel the wheat, not mash it, While doing this add water little by little because the water it what peels it.

When well peeled, strain it though a rough canvas (such as burlap). Vigorously rub the cloth to extract the peel or bran completely.

When clean it little by little two or three times in hot water. Then the night before using it to prepare a dish, boil it or stew it until the the grains burst. Remove from heat and put it in a wooden bowl or deep plate, cover it and let sit overnight.
The next morning, put it in a pot and cook it in almond milk that has been strained through a sieve.

It should be noted that 3 lbs of almonds and 3 oz at least of wheat


3 lbs almonds
Photo by: Lord-Williams
When it is clean, wash it with two or three [changes of] water, and let the water be moderately hot. Then the night before, cast the wheat in to cook, and cook it until the grains are burst or pressed; (92) and then remove it from the fire; and put it in a wooden bowl or in a deep plate, and cover it well, and let it be there all night until morning.

The following morning, put the cracked wheat in a pan. Add almond milk that has been strained through a sieve. It should be noted that two bowls of wheat consist of 3 lbs of almonds and 3 oz. of coarse or durum wheat.  Garnish the bowls with sugar and cinnamon.

TODAYS’ VERSION OF THE ABOVE:

Ingredients for two bowls:


½ c almonds
1 c broth
1/3 c whole wheat flour

Garnish:

1 tsp sugar 1 tsp cinnamon
Cream of Wheat Today
Photo by: Lord-Williams

Preparation

Boil almonds in water and peel. Grind them in a food processor and add broth. Mix well and strain it through a cheesecloth.

Heat the almond and add the flour or put put the almond milk and flour in a bowl and heat in a microwave for 1 ½ minutes.

Garnish with sugar and cinnamon.






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