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117. Boiled Or Stewed wheat


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

117. BOILed or Stewed wheat. Take coarse summer wheat and put it in a mortar of marble or stone, and crush it, striking it continuously and in such a manner with the pestle, which should be of box-wood, in the center of the mortar, however take care that the wheat is not ground, but peeled. While crushing it, cast in water little by little, because it is the water which peels it; and when the wheat is well-peeled, put it in a rough canvas of hemp-tow and rub [the wheat] with [the canvas] vigorously in such a manner that the peel or bran comes off it completely. When it is clean, wash it with two or three [changes of] water, and let the water be moderately hot. Then the night before, cast the wheat in to cook, and cook it until the grains are burst or pressed; and then remove it from the fire; and put it in a wooden bowl or in a deep plate, and cover it well, and let it be there all night until the morning; and when the morning comes, move it from one pot to another, and set it to cook on the fire; and when it is cooked, cast upon it almond milk that has been strained through a sieve; and you must know that for two dishes of wheat three pounds of almond are needed, and at least three ounces of coarse or summer wheat; and [cast] upon the dishes, sugar and cinnamon.

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