FRUMENTY

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 necessary

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 3 days.


(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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This page was designed by Bill Gamber. To contact either Ken Withers or myself with comments or questions, you can e-mail us at ken-bill@mynet.com. Last updated Oct,1995.