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Monday, January 19, 2015

GUISADO DE TRIGO WITH RECIPE FOR FRUMENTY, A NOURISHING AND FATTNING PUDDING

Cracked Wheat
Photo by: Lord-Williams
Leon guisao de trigo, MEng furmenty, frumente, Eng. frumenty, a pudding consisting of hulled wheat boiled in almond milk and seasoned with sugar and cinnamon. Often, this was served with venison, other game or mutton. It was considered a national dish of England during the Middle Ages.

As per the ingredients, it could be eaten for a simple breakfast or as banquet food. The Bishop of Durham had it served at a dinner he gave in his London Palace in 1387 for Richard II and the Duke of Lancaster. Spain was not lacking with equivalents as seen in the 13th C Hispano Arab Manuscript recipe “‛Aşīda molida que alimenta y engorda” (fattening and nourishing ground pudding) and Nola’s Potaje de sémola (semolina pottage).  [Anón/Huici.1966: 401:219-220; Austin. 1964:68:115; Curye. 1985:190; Hieatt. Ordinance. 1988:129; and Nola.1989:xxi-4]


FRUMENTY A NOURISHING AND FATTENING GROUND PUDDING ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #401 AŞĪDA MOLIDA QUE ALIMENTA Y ENGORDA, pp 219-220

Ingredients

1 c cracked wheat
Frumenty
Photo by: Lord-Williams

1 c fresh whole milk
½ c honey
2 tbsp animal fat from a roast and the crust
1 tbsp butter
1 tbsp sugar
¼ c taffy
1 tsp cinnamon

Preparation

Cover cracked wheat with 2 c water. Cook until water evaporates. Moisten with whole fresh milk. Stir until done.

Heat honey and skim. Add it to the wheat mixture. When cooked add animal fat. Add more if needed to balance the dish.

Add taffy heat until liquefied.

Add butter, sugar and ground cinnamon. Stir well and serve.
#401 “ASÎDA” MOLIDA QUE ALMIENTA Y ENGORDA, p 210
TRANSLATED BY AMBROSIO HUICI
Se coge el trigo molido gordo ya citado y se le vierte agua que lo cubra, se cuece hasta que se seque el agua y luego se rocía con leche fresca, se vuelve hasta que esté a punto y luego se le añade miel limpia de su espuma y grasa de la carne cocida con su gordura, se repite varias veces hasta que se iguale: luego se la añade mantequilla fresca y azúcar molida, alfeñique blanco y canela molida, se presenta y es un plato bueno.


'ASÎDA MADE WITH GRITS THAT NOURISHES AND FATTENS
TRANSLATED BY CHARLES PERRY
Take the mentioned cracked wheat and pour water on to cover it. Cook it until the water dries up and then moisten it with fresh milk and stir until done. Then add skimmed honey and grease from meat cooked with its fat. Repeat this several times until it is "balanced." Then add fresh butter and ground sugar, fanid (pulled taffy) and ground cinnamon. Serve it and it is a good dish.


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