Frumenty
From The encyclopædia of practical cookery, 1890
Serves 3
Frumenty can also be sweetened with sugar and flavored with lemon or spices.
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 348. The excerpt below is the record exactly as published.
frumenty, or furmety, as it was indiscriminately called. It was concocted in this way : “ Take clean wheat and bray it in a mortar, that the hulls be all gone off, and seethe it till it brn’st, and take it up, and let it cool ; and take clean, fresh broth, and sweet milk of almonds, or sweet milk of kine, and temper it all; and take the yolks of eggs. Boil it a little, and set it down, and mess it forth with fat venison or fresh mutton
Cook this with the app: pantry check, scaling, and the assistant.