Somersetshire Frumenty
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake wheat: about four hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1847. The excerpt below is the record exactly as published.
Somersetshire Frumenty.— This fru- menty may be served hot or cold. Bruise a quart of wheat thoroughly, put it into a stone jar, pour a quart of water upon it, and bake in a gentle oven till it is soft. Put a quart of new milk; into a bowl, and pulp into it as much wheat as will make it of the consistency of very thick cream. Stir into it sugar and nutmeg to sweeten and flavour it pleasantly, and add two table-spoonfuls of picked currants. Stir the mixture over the fire till the currants are soft. Remove it from the fire, and add the yolks of two eggs beaten up with two table-spoonfuls of mil
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