Frumenty

Ingredients

• some good white wheat
• milk
• sugar
• grated nutmeg
• a little salt
• the yolks of eggs, beaten with a little milk
• currants or sultana raisins, picked and washed

Method

1. 1

   Wet the wheat a little, put it into a coarse bag, and beat it with a stick until the husk is loose.

2. 2

   Wash it well, then put it into a stewpot with plenty of water and cook until soft.

3. 3

   When cold, mix with milk to a rich consistency, stirring constantly.

4. 4

   Near boiling, stir in flour mixed with milk, adding sugar, nutmeg, and salt.

5. 5

   It can be thickened with egg yolks instead of flour.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 242. The excerpt below is the record exactly as published.

some good white wheat : just wet it a little ; put it into a coarse bao- and beat it with a stick till the external husk is sutficiently loose to be rubbed off: then Avash it well, changing the water five or six times, till perfectly free from loose bran. Next put it into a stew- pot with plenty of water ; cover, and set it in the oven till the wheat is quite soft; when it is cold, it will be quite a jell}'. When required for use, put as much of the wheat with milk into a pan as will make it about the consistence of rich milk, stirring it constantly with a wooden slice or spoon, and mashing the wheat, it being liable to burn ; when near boilmg, stir in a small portion of flour mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt. When it boils it will be ready. Frumenty may be thickened with the yolks of eggs, beaten with a little milk instead of flour; currants or sultana raisins, picked and Avashed, may also be added. 24. Green Corn Omelette. Grate the corn from twelve ears, boiled ; beat up five eggs ; stir them Avith the corn, season Avith pepper 464 THE THOROUGH GOOD COOK. and salt, and fry the mixture brown, browning the top with a hot shovel. If fried in small cakes, with a little flour and milk stirred in to form a batter, green corn is very nice. 1 25. Green Corn Pudding. Twelve ears of green corn, grated; a quart of milk; four ounces of butter; the same of siisrar; four egs^s beaten lightly. Bake in a buttered dish, and eat with butter and sugar sauce. The corn may be previously boiled, when the pudding will bake more quickly. 26. Corn Pie. This recipe comes from the Palace Hotel, San Francisco, and it will serve as a very nice English breakfast dish. Four ears of cold boiled corn (canned Indian corn can be procured at a well-known establishment for comestibles in Piccadilly), two eggs, one tablespoonful of butter, one of flour, some milk, half a teaspoonful of salt, a little pepper. Cut the corn from the cobs ; mix the milk gradually with the pepper ; beat the yolks and whites of the eggs separately, and add them and the other ingredients to the flour and milk. Bake twenty minutes in a shallow pie -dish. 27. Succotash. Succotash is made by boiling young Lima beans with green corn cut from the cob. A slice of fat pork may be boiled with the mixture, and it must have a lump of butter stirred in before serving. The beans should be boiled before the corn is added, as they take longer to cook. MISCELLANEOUS. 465 28. Hopping John. {A Carolina Dish.) This is made by boiling a kind of small bean, called cow-peas in the Southern States, with an equal quantity of rice, and sending them, mixed and lubricated with butter, hot to the table. 29. Hasty Pudding. Put four bay-leaves into a quart of milk, and set it on the fire to boil. Then beat up the yolks of two eggs with a little salt

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