Prajituri (Furmenty)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 204. The excerpt below is the record exactly as published.
Prajituri (Furmenty.) Put the required quantity of hulled wheat in a sauce- pan with plenty of water, and boil it until the grains begin to crack, skimming off with a wooden spoon any 5*5 BANQUETS OF THE NATIONS pulp that may rise to the top, and put it in a basin. Pour more water in with the grains, continue boiling them, and skim until all the goodness has been extracted. Strain all that has been left of the grains through a fine hair sieve. Put one quart of the pulp into a saucepan with one teacupful of well-washed currants and one breakfastcupful of sugar syrup ; stir the mixture over the fire till it begins to boil, then flavour it with rose- water and musk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.