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| Cradling Wheat Photo from: Mike Fitzpatrick |
tributaries. Originally this was a tribute to Our Lady or the Virgin Mary’s commission, which
consisted of a Morning Prayer Service held before field laborers commenced the
harvest and included a donation or promise to Our Lady. Probably this was paid
in kind after the harvest.
The “junior” was
adopted from Charlemagne and included in Alfonso X’s Fuero (Code of Law)
of León in 940. This included juniores de cabeza, a feudal law obliging
the vassal to render his personal services to his lord like participating in
the harvest.
Vassals also paid a
tithe of their produce to the lord for letting him use his lands to produce
wheat and other products such as cheese from their personal herds of goats,
sheep and cows.
[Sánchez-Albornoz.
2000:31:117:118 etc]
A PAN CHEESE RECIPE, A FORERUNNER OF QUICHE
ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #66 SARTÉN CON QUESO, p 48
Ingredients
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| Aging Cheese at Lachiores alpage Photo from: Xavier |
2 tbsp sifted flour
2 c milk
2 ½ tsp oil
2 ½ tsp oil
5 eggs
¼ tsp white pepper
1 tsp mashed saffron dissolved in milk
1 tsp cinnamon
1 tbsp chopped lavender
1 tbsp chopped coriander
Optional:
fried small birds or cut-up pigeons
egg yolks
split almonds
Variation:
Coriander seed and cilantro water instead
of milk
Mint water instead of saffron
Preparation
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| A 13th Century Quiche Predessesor Photo by: Lord-Williams |
Shred cheese and put it in a pan with flour
and add 1 c milk. Add seasoning to eggs and slightly beat eggs. Add them to the
pan and stir until thick. Add more milk if necessary.
Cover a pie dish with oil and pour the
cheese mixture into it.
Bury birds, egg yolks and/or almonds in the
mixture if desired.
Bake 35-40 minutes until brown on top and a
knife inserted in the center comes out clean. Let cool 5-10 minutes and serve.
ANÓN AL ANDALUS #66
SARTÉN
DE QUESO, p 48
AMBROSIO HUICI’S TRANSLATION
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Se
toma queso tierno, que no sea fresco al día, sino que le hayan pasado tres o cuatro días y se
amas a mano; a dos libras de él se le
añaden dos onzas de harina escogida; se pone en leche fresca y se le cascan
diez huevos y se espolvorea con pimienta, azafrán, canela, espliego y
cilantro seco; se bate todo en la
sartén y cuando se espesa, se viere sobre él leche fresca y se cubre con
mucho aceite, se verte sobre él leche fresca y se cubre con mucho aceite; se
meten en él pájaros fritos o pichones troceados y fritos, yemas de huevo y
almendras picadas,; se mete en el horno a fuego moderado y se deja hasta que
se seque y se cuaje y se tueste su cara; se saca par que se enfríe y se
sirve. Se hace esta sartén más reducida con agua de cilantro seco y tierno y
agua de menta sin azafrán y resulta otro plato, y el que quiera esta sartén
con queso solo, sin pájaros ni carne, lo hará asó y de todos modos es bueno.
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