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oatmeal


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

75. Again, oatmeal: and to give understanding to him who will make it let him take his oatmeal and pick over it grain by grain such that nothing remains except for the grain of the oatmeal itself, and, being thus cleaned and picked over, wash it in three or four changes of lukewarm water and put it to boil in a clear, fair, and clean pot; and when it is well boiled, drain off the water and, being well drained and the pot freshly rinsed, put it back in the said pot in fair water and set it to boil again; and, being boiled enough, put it aside to rest in the said same pot for four or five hours or more or until the following day. And then let him arrange that he has good almonds as he needs and let him blanch, clean, and wash them and bray them in a mortar very well and properly - and let it not smell of garlic; and then let him take the said set-aside oatmeal and drain off the water very well and put it back to boil in another fair water in the said pot which should be freshened and rinsed or in another fair and clean pot; and with the broth from the said oatmeal moisten the said almonds and also draw them up with it and strain them through a good strainer; and put the said [almond] milk in with the said oatmeal and make it boil, and a very little salt, and sugar as much as is necessary. And, being boiled enough, let it be served to the sick person when he asks for it.

autodoc





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