Yorkshire Frumenty
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the wheat, about three 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 2345. The excerpt below is the record exactly as published.
Yorkshire Frumenty (a Chiistmas Sup- per Dish). — Put a pint of good wheat into a bowl, poiu- cold water over it, and let it soak for twelve hours or more. Cover with a plate, put it in the oven, and let it simmer gently till tender. Stir occasionally to keep it from sticking to the bot- tom of the dish. Take it out and let it get cold : it ought to be quite stiff. When wanted, stir about a pint of the boiled wheat into a quart of boiling milk, sweeten the mixture, and flavour with grated nutmeg or powdered cinnamon
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