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Frumente (Wheat in Milk and Broth)

Frumente (Wheat in Milk and Broth) is a traditional Medieval recipe for a gruel made from wheat, broth and almond milk which was served as an accompaniment to main dishes (rather like African paps today). The full recipe is presented here and I hope you enjoy this classic Medieval version of: Wheat in Milk and Broth (Frumente).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Vegetarian RecipesBritish RecipesEnglish Recipes



Original Recipe



To make Frumente

(from A Forme of Cury)



To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch.



Take clean wheat & bray it well in a mortar till the hulls gone of; boil it till it bursts in water. Take it up and let it cool. Take good broth & sweet milk of cow or of almond & temper it there-with. Take yolks of eggs raw & saffron & cast there-to; salt it; let it not boil after the eggs be cast there-in. Serve it forth with venison or with fat mutton fresh.


Modern Redaction

Ingredients:

400g hulled wheat
400ml ./fetch-recipe.php?rid=medi-gode-broth">Gode Broth (without breadcrumbs)
300ml milk or Almond milk
2 eggs, beaten
5 saffron threads
salt

Method:

Boil the wheat in 800ml water until it bursts then remove from the eater, wash clean, drain and cool. Combine the wheat, broth and Almond milk in a large pan and slowly bring to the boil then reduce the heat to a simmer and cook for 20 minutes, stirring continually to prevent sticking. Add the egg yolks and stir-in then add the saffron and season with salt to taste. Continue to cook for 10 more minutes (but leave at a simmer) until you have a consistency that's equivalent to that of a thick sauce or stew.

Serve as an accompaniment to venison or mutton.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.