Frumenty in Lent
710ml (25 floz) Almond Milk
225g (8oz) Bulgar Wheat
1 pinch Saffron
¼ tsp Salt
Stir together all the ingredients.
Bring to a boil, stirring occasionally to prevent sticking, then reduce heat, cover and cook for approx. 45 minutes, or until tender and the mixture becomes thick and creamy.
Be careful not to scorch.
Serve as a soup or as a sauce for meat.
Frumenty was a very popular food of the Middle Ages, often used as an accompaniment to roast meat, venison or duck.
Frumente yn Lentyn
Take clene pykyd whete.
Bray hit yn a morter, and fanne it clene, and seth hit tyl hit be brokyn.
Than grynd blanchid almondys yn a morter, draw therof a mylke.
Do hit togedyr and boyle hit tyl hit be resonabull thykke: than loke thy whete be tendyr.
Colour hit up with safferyn.
Lech thy purpas when hit ys sodyn, than ley hit on disches by hitsylfe, and serve hit forth with frumente.
from An Ordinance of Pottage
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved