09-11-2017, 02:00 PM
It's a small point, but "mehl" in the Middle Ages was probably closer to "meal" (course-ground flour) than "flour" in the modern fine-ground sense. In other words, as in "corn meal" or "oat meal" or other course grains used to make porridge.
In Saxony and other parts of Germany, it was "melo" (meal) which comes from the old German (or perhaps proto-German) for the verb to grind or crush.
I mention it because porridge was a very common ingredient in medicinal recipes, so sometimes when they mention "mehl" as an ingredient, they're actually referring to porridge (I discovered this by cross-referencing some of the old German recipes with some of the Old English and Middle English recipes from the same sources).
In Saxony and other parts of Germany, it was "melo" (meal) which comes from the old German (or perhaps proto-German) for the verb to grind or crush.
I mention it because porridge was a very common ingredient in medicinal recipes, so sometimes when they mention "mehl" as an ingredient, they're actually referring to porridge (I discovered this by cross-referencing some of the old German recipes with some of the Old English and Middle English recipes from the same sources).
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