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Original recipe

Der wo^elle machen ein vial mu^os, der neme ein dicke mandel milich wol geru^eret mit rismele vnd tu^o dor in smaltzes genu^oc. vnd ferwez wol mit fial blu^omen. daz ist ein fial mu^os gantz.

Translation

If you want to make violet porridge, take thick almond milk that has been thoroughly mixed with rice flour and add enough lard. Color it thoroughly with violet blossoms. That is violet porridge.

Recreation and experience report

This is a fairly simple fasting recipe. From today’s perspective, however, it takes a relatively lot of effort to make this porridge if you also make the almond milk yourself. In this case, you should do so, as “thick” almond milk is required and ready-made almond milk is very thin.

The other problem is the violet blossoms, which you can’t just find on the spice shelf. I only found candied blossoms on the internet. Of course, these are only a limited substitute for fresh blossoms, of which you could also use larger quantities. I could imagine that a few violet pastilles would work very well here. Unfortunately, these are also not so common anymore. But if I find some in the future, I will definitely try this.

There is no mention of sugar or salt in the recipe. However, I can’t imagine that this was a savory dish. Therefore, I think that the addition of sugar was either assumed knowledge or that it was sweetened at the table. This recipe is also listed directly after several Blamensir recipes, which were often quite heavily sweetened. Nevertheless, I used relatively little sugar, which worked well in my opinion.

But to recreate the recipe: once you have the almond milk and rice flour (which I made from “normal” long-grain rice) ready, the rest is quick to make, as you simply boil everything together and simmer for 15 minutes. The result is a porridge reminiscent of semolina porridge, with a slightly blue color and a slight violet flavor. You can also clearly taste the concentrated almond milk. That’s why you should make it yourself for this recipe. All in all, it’s a delicious porridge that is relatively modest but still somewhat unusual.

Violet porridge

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Prep Time 12 hours hrs

Cook Time 40 minutes mins

Servings: 2

Course: Dessert

Cuisine: German, Medieval

Ingredients Method

Ingredients

  

• 130 g Almonds
• 450 ml Water
• 1 pinch Salt
• 60 g Rice
• 25 g Butter
• 4 g Candied violet blossoms
• 2 teaspoons Sugar

Method

 

1. Cover the almonds with cold water and leave to soak overnight.
2. The next day, soak the rice in cold water for at least 30 minutes.
3. Drain the almonds and purée them thoroughly with a hand blender (or stand mixer) together with 450 ml of water and a pinch of salt until almond milk forms.
4. Spread a cloth (preferably cheesecloth) in a bowl, pour in the almond milk, and squeeze the cloth thoroughly. Collect the liquid. This is the finished almond milk. I ended up with about 330 ml.
5. Drain the rice and add it to the almond milk. Blend with a hand blender for about 30 seconds.
6. Bring the almond milk, rice, butter, and sugar to a boil while stirring. Add the violet blossoms and simmer for about 15 minutes.
7. Pour into small bowls. Enjoy hot or cold.