Brei (cereal porridge, staple of the modest meal)
Hirsebrei — Millet Porridge with Honey
EverydayReconstruction🍯facile35 min
A creamy millet porridge cooked long in milk, sweetened with honey and scented with a pinch of cinnamon: comforting, hearty, ready in a flash.
Brei (cereal porridge, staple of the modest meal)
A creamy millet porridge cooked long in milk, sweetened with honey and scented with a pinch of cinnamon: comforting, hearty, ready in a flash.
You see, I have never granted the belly the time I owe to the understanding, and a bowl of millet suffices me amply to sustain long vigils. At home, we would let the grain swell in the milk over a gentle fire, stirring without cease, then pour over it a trickle of honey and a suspicion of cinnamon from the trading posts. Believe me, a clear mind is nourished as well by a frugal bowl as by a feast, and the harmony of the world demands no more.
Ingredients
- •Hulled millet — a good handful per person (base cereal)
- •Milk — enough to cover (cooking liquid)
- •Honey — to taste (sweetness)
- •Butter — a knob (binder and fat)
- •Cinnamon — a pinch (spiced aroma)
How it was made : Millet (Hirse) was, before the potato took hold in the 18th century, one of the most common daily porridges in German countryside and towns. It was cooked in water or milk in a cauldron, sweetened with honey by the wealthier, simply salted by the poor.