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This gruel also presented a viable medium for yeast to develop and ferment, serving as an important precursor for both bread and beer. [4] Gruel was the staple food of the ancient Greeks, for whom roasted meats were the extraordinary feast that followed sacrifice, even among heroes, and "in practice, bread was a luxury
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye, or oats remained more common in northern and highland regions, and unleavened flatbread ...
Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham. [ 1 ] [ 2 ] The ingredients for Graham bread include Graham flour , milk , molasses , yeast, and salt .
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture Ratatouille , the stewed vegetable dish Red beans and rice , the Louisiana Creole dish made with red beans, vegetables, spices, and leftover pork bones slowly cooked together, and served over rice, common on ...
Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness. as an ingredient in baking; in the manufacture of bannocks or oatcakes; as a stuffing for poultry; as a coating for Caboc cheese
Modern scholars have interpreted máza as a type of barley bread, gruel, or flat griddle cake. [56] [12] The writings of Pherecrates [58] and Alexis [59] confirm that Spartans likely served black soup along with máza. Máza was a common food among the ancient Greeks, and the poor would consume it when they could not afford anything else.
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.