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barley


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

78. Again, barley: and to give to know to him who will prepare it let him arrange that he has his barley pure and let him have it hulled in such fashion that the grains remain whole; and, when it is well hulled, put it back into the winnowing-basket and winnow it and separate very well from the chaff, then pick it over and clean it such that there remains nothing but the grain itself, then wash it in three or four changes of lukewarm water or more until it is well cleaned, and then put it to boil in fair water in a clear, fair, and clean pot, and skim it very well; and being boiled for the first time, drain off the water, and then, being well drained, put fair fresh water back in and have it boiled again until it is boiled enough, draw it back over fair coals and there let it rest until the next day, and let it be covered well and cleanly. And when the next day comes let him who is preparing it arrange that he has as many very good almonds as are necessary to prepare the said barley and blanch, clean, and wash them very well and properly and put them to be brayed in a mortar which does not smell of garlic, and moisten them with fair fresh water; and draw them up with it also and pass them through a strainer and make good and thick milk and put it to boil in a clear, fair, and clean pot, and a very little salt. And let him draw out his barley onto fair plates and let it be well separated from the water in which it was; and let him check well that there is nothing which should not be there; and then put it into the said almond milk and have it boil until it is cooked enough, and put in sugar as is necessary. And when it is ready he should let him [the doctor?] know so that when the sick person wants it he will have it quickly.

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