In many Spanish-speaking countries, several gruels are made; the masa-based drink called atole or atol de elote is a staple throughout Central America, served hot. Common in Mexican restaurants in the U.S., horchata is a chilled sweetened gruel drink made from ground nutmeats or seeds, grains (often rice) and seasonings such as vanilla and cinnamon, served over ice. Rice gruels eaten throughout Asia are normally referred to as congee from the Tamil word for the food.
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Clarendon Press. as well as early records of land holdings provide insight into how food was grown and distributed among society.Sexton, R. (1998). Porridges, gruels and breads: the cereal foodstuffs of early medieval Ireland.
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Aside from kakanin, glutinous rice is also used in traditional Filipino rice gruels or porridges known as lugaw. They include both savory versions like arroz caldo or goto which are similar to Chinese- style congee; and dessert versions like champorado, binignit, and ginataang mais.
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A plate of pan-fried Knipp with apple sauce Glier's markets goetta as the "German Breakfast Sausage," which may create the impression that it is something commonly eaten for breakfast in Germany. Cincinnati food expert Dan Woellert says, "Will you find something on a menu called goetta in a Westphalian gasthaus? The answer is no," but that grützwurst and knipp are similar "meat gruels".
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When oral rehydration salts packets and suitable teaspoons for measuring sugar and salt are not available, the WHO has recommended that homemade gruels, soups, etc., may be considered to help maintain hydration. A Lancet review in 2013 emphasized the need for more research on appropriate home made fluids to prevent dehydration. Sports drinks are not optimal oral rehydration solutions, but they can be used if optimal choices are not available.
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In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or torte. Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat.
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The name is derived from Spanish arroz ("rice") and caldo ("broth"). It originally referred to all types of rice gruels (Tagalog: lugaw), but has come to refer to a specific type of lugaw that uses chicken and is heavily infused with ginger. Although arroz caldo has a Spanish name it has its origins from the congee introduced by Chinese-Filipino migrants. It has diverged over the centuries to use Filipino ingredients and suit the local tastes.
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In lieu of cooking the resulting paste on the hearthstone, it could be simmered in a cauldron with water or, luxuriously, with milk. In the Americas, maize gruels were once one of the main food sources for many Mesoamerican peoples, such as the Maya and Aztecs. ' was a preparation of ground maize that was often flavored with chili and salt. It could be consumed or drunk as an important calorie source and as a thirst quencher.
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During this time the people of the southwest developed a variety of subsistence strategies, all using their own specific techniques. The nutritive value of weed and grass seeds was discovered and flat rocks were used to grind flour to produce gruels and breads. This use of grinding slabs in about 7500 BCE marks the beginning of the Archaic tradition. Small bands of people traveled throughout the area, gathering plants such as cactus fruits, mesquite beans, acorns, and pine nuts.
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Almond blossom The ancient Phoenicians used almond blossoms with honey and urine as a tonic, and sprinkled them into stews and gruels to give muscular strength. Crushed petals were also used as a poultice on skin spots and mixed with banana oil, for dry skin and sunburn. In herbalism the crab apple was used as treatment for boils, abscesses, splinters, wounds, coughs, colds and a host of other ailments ranging from acne to kidney ailments. Many dishes made with apples and apple blossom are of medieval origin.
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The color of barley wines ranges from a translucent deep amber, to cloudy mahogany (left), to a near opaque black (right). This is a list of barley- based drinks. Barley (Hordeum vulgare), a member of the grass family was one of the first domesticated grains in the Fertile Crescent and drinks made from it range from thin herbal teas and beers to thicker drinkable puddings and gruels. Barley has been used as a source of fermentable material for beer for thousands of years and whiskey for hundreds of years.
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It is also used for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal. The word continues to exist in modern dishes like grits, an American corn (maize)-based food common in the Southern United States, consisting of coarsely ground corn; and the German red grits, Rote Grütze, a traditional pudding made of summer berries and starch and sugar. Grit here was the cheap supplier of starch. Gruels of grit, oatmeal grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period.
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The combination of maize and these basic foods would have provided the average Aztec a very well-rounded diet without any significant deficiencies in vitamins or minerals. The cooking of maize grains in alkaline solutions, a process called nixtamalization, significantly raised the nutritional value of the common staple. Water, maize gruels and pulque (iztāc octli), the fermented juice of the century plant (maguey in Spanish), were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits. The elite took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao, among the most prestigious luxuries available.
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Two-rowed barley was the older, hulled form; six-rowed barley was unhulled and easier to thresh, and, since the kernels remained intact, store for longer periods. Hulled barley was thus the prevalent type during the Iron Age, but gruels made from it must have had a gritty taste due to the barley’s tough outer layers. Bread was primarily made from barley flour during the Iron Age (, ), as barley was more widely and easily grown, and was thus more available, cheaper, and could be made into bread without a leavening agent even though wheat flour was regarded as superior. It was presumably made from dough that was a simple mixture of barley flour and water, divided into small pieces, formed by hand into round shapes, then baked.
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