Frumenty
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 48. The excerpt below is the record exactly as published.
Frumenty. Bruise and wash a quart of wheat, soak it all night, put it into a jar with enough water to cover it ; cook it very slowly till it is quite soft ; mix with it a quart of new milk, two tablespoonfuls of raisins stoned. Sweeten with sugar to taste, and flavour with a little grated nutmeg
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