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Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten.
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste".
Frumentee is served with venison at a banquet in the mid-14th century North Midlands poem Wynnere and Wastoure: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and pheasants full rich; baked meat by it on the table set". [6]
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Head cheese, made from boiling down the cleaned-out head of an animal to make broth, still made; Hominy, a form of corn specially prepared to be more nutritious; Horsebread, a low-cost European bread that was a recourse of the poor; Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish [8]
Ātōle ([aːˈtoːlːi]), maize gruel, accounted for a considerable amount of the daily calorie intake. The basic recipe for ātōle was eight parts water and six parts maize with lime that was cooked until it softened and then ground. The mixture was then boiled until it thickened.
Frumenty was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat – hence its name, which derives from the Latin word frumentum, "grain". Fondé – a boiled porridge made with rolled millet flour pellets (araw/arraw) served stirred with condensed milk, sugar, a little butter if available.
Chocolate Dipped Ghost Pretzels. These ghost dippers are one of the easiest recipes ever! Microwave white candy melts and 1 tsp coconut oil for 20-second increments, stirring until melted and smooth.