Curye on Inglysch, 15th c.
To make frumente. Tak clene whete & braye yt wel in a
morter tyl the holes gon of; sethe it til it breste in water.
Nym it up & lat it cole. Tak good broth & sweet mylk of
kyn or of almand & tempere it therwith. Nym yelkys of eyren
rawe & saffroun & cast therto; salt it; lat it naught
boyle after the eyren ben cast therinne. Messe if forth with venesoun
or with fat motoun fresch.
The Modern Version:
10 oz kibbled (cracked) wheat, bulgur may be substituted if
5 cups water
1/3 cup beef stock
1/3 cup milk (or almond milk, see below)
2 egg yolks, beaten
pinch of dried saffron threads
salt to taste
Boil the kibbled wheat in the water until softened, about
15 minutes. Remove from the heat and allow to stand for another
15 minutes or until the water is abosrbed. Add the stock and milk
(or almond milk) and bring back to a boil. Reduce heat to low
and stir mixture for about 5 minutes. Stir in egg yolks and saffron
and continue stirring until the egg starts to thicken. Do not
let the mixture boil. Remove from the heat and allow to stand
for 5 minutes before serving. The mixture will continue to thicken
during this period.
To make almond milk, grind 4 oz of blanched almonds in a mortar
or blender with a Tbsp or two of ice water. Put in a bowl and
add 1 cup of boiling water. Allow to stand for 15 minutes and
strain through a metal sieve. Will last, refridgerated, about
(When using dried saffron threads, if you cook the threads
for a few seconds in a microwave they give off their flavor and
color much more readily.)
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Last updated Oct,1995.