Original recipe from Platina:
De Halica. Celsus counts spelt among the fruits of the earth of good juice, such as wheat, winter wheat, barley, starch, and all that he calls breadstuff. From spelt, nevertheless, and barley and rye, he says the best potions and gruels are made; from what Columella was pleased to call ordeum, while Celsus calls it oriza, which seems to be a derivative. There are those, however, who think that this is Latin, and not foreign.
- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.
Adapted from: Price, Vincent and Mary. A Treasury of Great Recipes. New York: Charles Scribner & Sons, 1965, p. 110.
Spelt Polenta is featured in Coronation Feast of H.R.H Kenna
Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.
A Boke of Gode CookeryThe Historical Cookery Page
Spelt Polenta © 1998 Michael Hobbes | This page © 2000 James L. Matterer
Historical Cookery Page
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence