Muse Food Friday

I’m sick of studying craft at the moment. I’ve read and re-read “On Writing” for the fourth time in a year, and I’m plum burned out on the theory of good writing. I’d like to concentrate on the muse for a minute!

History can be dense. It can be overwhelming and mysterious and all-consuming when you’re trying to capture a “mood” in your story. Last week, I was writing about a royal banquet in Scotland and needed to understand what they’d be tasting…what they’d be eating. I found the fantastic site Medieval Cookery that gives popular recipes by century and by location.

I found this recipe for Rice in Almond Milk and gave it a whirl. And it was a fantastic whirl.

In the Middle Ages, animal milk was not refrigerated and had a very short shelf life. Cow milk had to be used immediately or turned into cheese or butter. Instead, cooks turned to the milky liquid produced by grinding walnuts or almonds. It had a great fat content and could be store on the shelf with little fear of spoiling. (A common recipe was 1 cup ground nuts to 2 cups of boiling water. Steep. Stir. Sieve. Yield is 2 cups of nut milk.)

The following is the recipe for Rice in Almond Milk.

• 1 cup rice (uncooked)
• 1 cup almond milk
• 1/8 cup sugar
• 1/8 cup honey

The 14th century recipe instructions:
Rys. Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; then take gode Mylke of Almaundys & do ther-to, & sethe & stere hem wyl; & do ther-to Sugre an hony, & serue forth.

The 21st century instructions:
Cook rice and let cool. Mix with almond milk, sugar and honey. Heat to a simmer, and serve.

Happy eating!

h.