Search results
Results From The WOW.Com Content Network
It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water.
During the Middle Ages it was usually made with wheat, barley, or oats. In Middle English, thick pottages (stondyng) made with cereals, kidneys, shredded meat, sometimes thickened with egg yolks and bread crumbs were called by various names like brewet, egerdouce, mortrew, mawmenee, blancmange and blance dessore.
Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald Publishers. ISBN 0-85976-145-2. S2CID 160758319. Cipolla, Carlo M., ed. (1972). The Fontana Economic History of Europe: The Middle Ages. London: Collins. ISBN 0-00-632841-5. Freedman, Paul (2008). Out of the East: Spices and the Medieval Imagination ...
Standards of Living in the Later Middle Ages: Social Change in England c. 1200-1520. Cambridge University Press. Chapter 6. pp. 151– . ISBN 0521272157. Brierley, John S.; Rubenstein, Hymie (1988). Small farming and peasant resources in the Caribbean. Dept. of Geography, University of Manitoba. Volume 10 of Manitoba geographical studies ...
In the Middle Ages, the peasant could avoid the tithe exacted by paying in grain ground by the miller of the landowner's mill. When eaten by the peasant, the process was to roast the grains to make them digestible and grind small portions in a mortar at home. In lieu of cooking the resulting paste on the hearthstone, it could be simmered in a ...
As early as the Middle Ages, the cheeses, in particular, appear to have been highly specialized, from a fresh Tuscan to an aged Milanese from Tadesca, wrapped and shipped in tree bark. Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (herboletos) and frittatas ...
In the Late Middle Ages and the early modern period, an entremet marked the end of a course of the meal and could be a culinary preparation like frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices, or elaborate models of castles complete with wine fountains, musicians, and food modeled ...
Both types of rolled oats may be eaten uncooked, as in muesli, or cooked with water or milk to make porridge. In some countries, rolled oats are eaten raw or toasted with milk and sugar, sometimes with raisins added, as in muesli. The term oatmeal sometimes refers to a porridge made from the bran or fibrous husk as well as from the kernel or ...