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Seed Broth

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Sugar
  2. Coffee
  3. Roast
  4. 1 quart of liquid is left
  5. 3 quarts of cold water
  6. 3 quarts cold water Salt
  7. Hot pepper

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 4 tablespoons wheat 4 tablespoons chick peas 4 tablespoons corn 4 tablespoons dry kidney beans 4 tablespoons barley 3 quarts cold water Salt or sugar Roast the grains and beans in the oven like coffee beans and pound fine in a mortar or run through the coffee mill.
  2. Put into 3 quarts of cold water and simmer until only 1 quart of liquid is left.
  3. Strain and press through a sieve.
  4. Season with salt or sugar and serve hot or cold.
  5. The main distinction between Spanish cooking in the mother country and that of her colonial descendants is a sparing use of hot pepper.
  6. This soup, for instance, has no pepper ingredient.
  7. Fresh, sweet, red and green pimentos are used in appetizing profusion during their season, while strings of them, drying for winter use, hang from eaves and rafters;
  8. but there is not a really hot or peppery recipe in the cuisine of Spain, with the exception of red-peppered hard sausages such as chorizo.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Sieve