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Wednesday, February 3, 2016

MAJAR (And) WITH 15TH CENTURY FOR GOURD SEED PUDDING


Gourd Seeds to Be Pounded
Photo by: Lord-Williams
to blend, continual pounding or mashing. Spanish dictionaries do not differentiate machacar, grind, pound or mash from majar. Marchar is to mash a garlic clove with one or two strokes. Majar today indicates food put it in the food processor. In medieval times, continual manual pounding to make almond milk for example took an extended period of time as indicated in Nola’s recipe Salsa de pavos. [Nola. 1989: xiii-3:xiiii-1:xvi-1 etc; and Nola/Pérez. 1992:201]


CALABACINATE WHICH IS SEEDS FROM GOURDS ADAPTED FROM NOLA'S xx-4 CALABACINATE QUE ES SIMIENTE DE CALABAZAS

A Perfect Pudding of Ground Gourd Seeds
with Almond Milk
Photo by: Lord-Williams 
Ingredients

1 c gourd seeds
1 c peeled almonds
1 qt chicken broth
sugar to taste

Garnish
Sugar

Preparation

Peel gourd seeds leaving them white like almonds. Mash them in a food processor with the almonds. Bend them with chicken broth and strain the mixture through a cheesecloth into a pot. Add sugar to taste. Cook until thick.  This pottage can be made with only gourd seeds; with sugar it is very good for liver disorders.

NOLA'S xx-4




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