Frumenty
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 63. The excerpt below is the record exactly as published.
Frumenty. Boil wheat till it comes to a jelly, and to a quart of this add, by degrees, two quarts of new milk. Stir and boil till well mixed. Beat the yolks of three eggs with a little nutmeg, and sugar to sweeten it to taste
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