Frumenty

Ingredients

• To a quarter of a pint of wheat
• add a quart of new milk or cream
• a stick of cinnamon
• equal quantities of sugar
• well-washed currants

Method

1. 1

   To a quarter of a pint of wheat, that has been boiled tender in milk, add a quart of new milk or cream, a stick of cinnamon, equal quantities of sugar and well-washed currants, three ounces of each, and boil for fifteen minutes longer.

2. 2

   Take off the fire, and stir in the beaten yolks of three eggs and a glass of brandy; send to table in a junket bowl, to be served in cups.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 563. The excerpt below is the record exactly as published.

Frumenty. — To a quarter of a pint of wheat, that has been boiled tender in milk, but not pulped, add a quart of new milk or cream, a stick of cinnamon, equal quantities of sugar and well-washed ciu-rants, three ounces of each, and boil for fifteen minutes longer. Take the mixture off the fire, and stir in (if only milk be used) the beaten yolks of three eggs and a glass of brandy ; send to table in a junket bowl, to be served in cups. Time to boil wheat, from three to four hours. Probable cost. Is. Frumenty (another way). — To one quart of ready-boilea wheat allow two quarts of new miUv ; keep the whole stirred over a slow fire, and, from time to time, throw in well-washed cur- ran

Cook this with the app: pantry check, scaling, and the assistant.