Boiled Barley Grist
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 "Boiled Barley Grist". [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:

Boiled barley grist. Wash it in hot water, put it on the fire with some hot water, pour some vinegar with a spoon or half a spoon; once boiled, add some boiled capon or hen water, then cook it for twice as long as you'd cook big eggs. Add black pepper, saffron and parsley if you'd like, add some alkanet or yellow beetroot. It calms the nerves and makes one happier, ask the patient if he likes the green herb, then leave out the vinegar if that's the case. Do this: once the barley grist has been boiling for an hour, pass through a strainer the water, pour some boiled meat water, boil it and add some vinegar and the type of herb the patient likes. Put it into a plate, pour some water onto it, don't add too much salt, for dishes with too much salt are poison for the sick and makes them even more thirsty. But this depends on one's preferences, if a person is used to very salty dishes, you can add salt, too. In some cases, using vinegar and wine is bad, but the patient may wish to eat sour dishes. This is when you should have ether oil, add three drops to the food if the patient prefers sour dishes. This is very good for chills and for intestinal worms in children, what's more, it's basically good for every type if disturbance inside one's body, it just has to be prepared well. Depending on the weather, if you can buy gooseberries or sour grapes, buy one or two, grind it into the water and boil it. This is healthy and cools one's fever, and if the patient is picky and wants different kind of food, crush the gooseberries or the sorrel, squeeze out the broths and use it instead of vinegar.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

barley
vinegar
chicken
eggs
pepper
saffron
parsley
alkanet
herbs
salt
wine
oil
gooseberries
grapes
sorrel
broth


[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]

alkanet: Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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:719>. Accessed on April 8, 2020, 2:41 am.




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