Morning Mues (Alpine Porridge)
Oat Porridge with Milk and Honey
EverydayReconstruction🍯facile20 min
A creamy oat porridge cooked long in milk, sweetened with a spoonful of honey and a little melted butter. The comforting breakfast of the mountaineers before the effort.
Morning Mues (Alpine Porridge)
A creamy oat porridge cooked long in milk, sweetened with a spoonful of honey and a little melted butter. The comforting breakfast of the mountaineers before the effort.
Listen well, friend: before the day whitens the peaks, my mother put the oats in milk on the embers and stirred without rest, otherwise it sticks to the cauldron, and beware of slaps. We drowned in it a drop of honey from the hives and a knob of fresh butter — no fine sugar with us, honey suffices for the poor. Swallow a good bowl of it, boy, for he who wants to follow the chamois in the rocks must have a warm belly and a steady arm. I have never climbed on an empty stomach, and my arrow has always remembered it.
Ingredients
- •Oat flakes or groats — two handfuls (cereal base)
- •Whole cow's milk from alpine pasture — one large bowl (cooking liquid)
- •Mountain honey — one spoonful (sweetness)
- •Fresh butter — a knob (richness)
- •Salt — a pinch (seasoning)
How it was made : In alpine farms, these cereal porridges (oats, barley, sometimes millet) cooked in milk formed the backbone of daily diet. They were prepared in a cauldron over the hearth, and honey replaced sugar, a rare and costly commodity in the Middle Ages.