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Wednesday, July 6, 2016

MIÉRCOLES CORVILLO WITH 14TH CENTURY RECIPE FOR BARLEY PORRIDGE

Day 64 - "Remember that you are dust,
and to dust you shall return
Photo from Ray
the act of  receiving the sign of the cross with ashes on forehead during mass on Ash Wednesday. The ashes are collected from the palms used on Palm Sunday.

Traditionally, believers attended morning mass, after which the fast was broken with bread for breakfast. The English began to make a sign of the cross on their bread.

 This custom was not adopted in Spain, nor is there any traditional Ash Wednesday kind of bread. In homes where bread ovens were not available during the Middle Ages, believers could break their fast with fried breadcrumbs from day old bread or with porridge. See corvillo, blog published August 19, 2013. [Ruíz/Brey. 1965:186:1174a]

BARLEY PORRIDGE IN ALMOND MILK ADAPTED FROM SENT SOVÍ CAPÍTOL LXXXXVII, QUI PARLA CON SE FFA ORDAIT AB LET DE AMELLES, pp 128-129

Ingredients

Barley Porridge Garnished with Love
Photo by: Lord-Williams
1 c barley
1 c almonds
1 qt chicken broth
salt to taste
sugar or honey to taste

Preparation

Grind clean and well-peeled barley into flour. Set aside.

Peel almonds and grind in food processor with barley and chicken broth. Stain through a strainer into a bowl. Discard solids in strainer. Place a cheese cloth over the strainer and pour the liquid into a pot. Bring to a boil uncovered and let boil 5 minutes. Reduce heat to minimum and cook about 20 minutes or until thick and well done. If the porridge is not thick enough add one tablespoon of flour at a time until desired thickness is reached. Remove from heat.

Flavor with salt and sugar if the consumer is ailing but does not have a fever. Honey may be used if sugar is not available. Serve in bowls.



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