Barley Porridge for Sick People
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Barley Porridge for Sick People". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Barley porridge for sick people. Crush some barley grist, make some almond milk from water, goat or cow milk. And keep in mind that liquid milk is not good for curing illnesses, however, curd goat or sheep milk is good for lung pain and dehydration. Once the milk is ready, put it on the fire, keep some cold milk so that you can put the flour into it, and if the milk is strong, pour some boiled water, and since the almond milk is ready, put some barley flour into it so it will become like a porridge for children. If you've made the almond milk with water, warm some butter and wash it from the rose water, pour the milk into it, once it starts to boil, pour the barley flour onto it, stir it while it's boiling, cook it for as long as you'd cook lots of eggs, for every thick soup with almond milk or water doesn't require a lot of cooking, elsewise it will shrink. Once cooked, add sugar and rose water, these are optional, but if you made it with water, it will be tasteless without sugar. Sometimes the doctors tell us not to use sugar, but this should be good rose sugar, the one you can buy at a pharmacy, put some of it into the dish, or wash and boil some small currants until they're tender, crush it onto the almond milk or the rose water. This is useful for every kind of fever, chills, plague, chest pains, diarrhea or constipation, good for dysentery for children, but don't add too much salt.



Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

barley
nuts
milk
goat
beef
sheep
flour
butter
roses
eggs
sugar
currants
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:709>. Accessed on October 21, 2019, 1:29 am.




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