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Frumente yn lentyn (Frumenty in Lent)
Frumente yn lentyn (Frumenty in Lent) is a traditional Medieval recipe for a classic frumenty (a gruel of barley and almond milk) that's cooked without meat for lent. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Frumente yn lentyn (Frumenty in Lent).
prep time
20 minutes
cook time
50 minutes
Total Time:
70
Additional Time:
(+3 mights drying)
Serves:
4–6
Rating: 
Tags : British RecipesEnglish Recipes
Original Recipe
Frumente yn lentyn (from An Ordinance of Pottage)
Frumente yn lentyn. Take clene pykyd whete. Bray hit yn a morter, and fanne it clene, & seth hit tyl hit be brokyn. Than grynd blanchid almondys yn a morter; draw therof a mylke. Do hit togedyr & 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.
Translation
Frumenty in Lent. Take clean picked wheat. Pound it in a mortar, and remove the hull, & boil it until it cracks. Then grind blanched almonds in a mortar; make an almond milk. Add the wheat to the almond milk & boil until reasonably thick; make sure the wheat is tender. Colour it with saffron. Cut your porpoise after it's boiled, then set it in dishes with nothing else, and serve it with frumenty.
Modern Redaction
Ingredients:
220g cooked cracked (bulgur) wheat
750ml
Almond milk
1 pinch
saffron
1/4 tsp salt
Method:
Stir together all the ingredients in a pan then bring to a soft boil, stirring occasionally to prevent sticking. Reduce heat to low, cover, and simmer for about 45 minutes — or until the mixture thickens appreciably. Be careful, however, not to scorch the base of the mix.
Serve as a soup or as a sauce for meat.
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