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Frumenty
From Vegetarian cookery, 1891
Serves 4
Frumenty may be thickened with the yolks of eggs, beaten with a little milk, instead of flour; currants, or Sultana raisins, picked and washed, may also be added.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 150. The excerpt below is the record exactly as published.
Frumenty. Take some good white wheat ; just wet it a little ; put it into a coarse bag, and beat it with a stick till the external husk is sufiSciently loose to be rubbed off ; then wash it well, changing the water five or six times, till perfectly free from loose bran ; then put it into a stew-pot, with plenty of water ; cover, and set it in the oven till the wheat is quite soft, and when cold, it will be quite a jelly. When required for use, put as much of the wheat with milk into a pan, as will make it about the consistency of rice milk, stirring it constantly with a wooden slice or spoon, and mash- VEGETARIAN COOKERY. 263 ing the wheat, it being liable to burn ; when near boiling, stir in a small portion of flour, mixed till smooth with a little milk, adding sugar, grated nutmeg, and a little salt
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Cook this with the app: pantry check, scaling, and the assistant.