Two kinds of Chica are usually made from the same
grain. The first, called claro, is the water in which the
malt has been infused ; this is drawn off, and afterwards
boiled. In taste it has some resemblance to cider. The
second kind is made by boiling the grain with the water
for several hours ; it is then strained and fermented, and is
called nito. The residue, or sediment, left in the jar of
this latter brew is used as a ferment for bread.
CHICKEN. — See Fowls.
CHICK-PEAS. — These small leguminous vegetables
( Cicer arietinum) are not much used in this country,
although they are possessed of considerable nutritive and
culinary merits. In France they are frequently used and
known as Pois cliiches ; in Italy, they are Ceci ; in Germany,
Kicher, or Kicherbsen ; and in Spain they are Garbanzos,
For details respecting Culinary Processes , Utensils , Sauces , &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
371
Chick-Peas — continued.
or, as along the coast of the Mediterranean, Garavance
or Garvanzos ; and those grown in this latter country are
generally regarded as the best for cooking.
“These seeds,” says Rhind, “do not, like most other
pulse, become of a soft, pulpy consistence by boiling, and
therefore they never constitute a dish by themselves, but
are strewed singly, as a garnish, over certain savoury viands,
and form part of the olla — a dish composed of bacon,
cabbage, pumpkin, and garvanzos — with which a Spanish
dinner almost invariably commences. The Chick-Pea,
when parched, has been much esteemed among many
nations from the earliest periods of history, and in these
days even it continues an article of great consumption.
According to Bellonius, this pea was the parched pulse
which formed the common provision of the Hebrews when
they took the field ; and Cassianus supposes it to have
been the torrified seed mentioned by Plautus and Aristo-
phanes. The Frictum cicer seems also to have constituted
a part of the usual food of the lower orders at Rome.
“ In those warm and arid countries, where travellers are
constrained to carry their scanty provisions with them
across vast desert tracts, they gladly supply themselves
with small dried substances which require much masti-
cation, and thus stimulate the salivary glands. Under
these circumstances, parched Chick-Peas, or Teblebby, are
in great demand, and are as common in the shops as
biscuits in those of England. In Grand Cairo and
Damascus, there are many persons who make it their sole
business to fry peas for the supply of those who traverse
the desert.”
Page 315
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Two kinds of Chica are usually made from the same grain. The first, called claro, is the water in which the malt has been infused ; this is drawn off, and afterwards boiled. In taste it has some resemblance to cider. The second kind is made by boiling the grain with the water for several hours ; it is then strained and fermented, and is called nito. The residue, or sediment, left in the jar of this latter brew is used as a ferment for bread.
CHICKEN. — See Fowls.
CHICK-PEAS. — These small leguminous vegetables ( Cicer arietinum) are not much used in this country, although they are possessed of considerable nutritive and culinary merits. In France they are frequently used and known as Pois chiches ; in Italy, they are Ceci ; in Germany, Kicher, or Kicherbsen ; and in Spain they are Garbanzos,
For details respecting Culinary Processes , Utensils , Sauces , &c., referred to, see under their special heads.
Chick-Peas — continued.
or, as along the coast of the Mediterranean, Garavance or Garvanzos ; and those grown in this latter country are generally regarded as the best for cooking.
“These seeds,” says Rhind, “do not, like most other pulse, become of a soft, pulpy consistence by boiling, and therefore they never constitute a dish by themselves, but are strewed singly, as a garnish, over certain savoury viands, and form part of the olla — a dish composed of bacon, cabbage, pumpkin, and garvanzos — with which a Spanish dinner almost invariably commences. The Chick-Pea, when parched, has been much esteemed among many nations from the earliest periods of history, and in these days even it continues an article of great consumption. According to Bellonius, this pea was the parched pulse which formed the common provision of the Hebrews when they took the field ; and Cassianus supposes it to have been the torrified seed mentioned by Plautus and Aristophanes. The Frictum cicer seems also to have constituted a part of the usual food of the lower orders at Rome.
“ In those warm and arid countries, where travellers are constrained to carry their scanty provisions with them across vast desert tracts, they gladly supply themselves with small dried substances which require much mastication, and thus stimulate the salivary glands. Under these circumstances, parched Chick-Peas, or Teblebby, are in great demand, and are as common in the shops as biscuits in those of England. In Grand Cairo and Damascus, there are many persons who make it their sole business to fry peas for the supply of those who traverse the desert.”