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Home » Frumenty Recipe

Frumenty Recipe

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Frumenty Recipe

This is a medieval English recipe. The plain frumenty can be used as a breakfast dish. The fancier egg and saffron one can be used as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Vegetables

Ingredients
  

  • 10 oz Bulgur Wheat
  • 2 pint Water
  • ½ pint Chicken Stock
  • 2 Egg Yolks beaten optional
  • pinch Saffron optional
  • Salt

Instructions
 

  • Boil the water, add the wheat and simmer covered until wheat is softened -- about 15 minutes. Remove from heat and let stand for another 15 minutes, until all the water is absorbed. Add the stock, bring back to the boil, then lower heat and stir for 3 minutes.
  • For a fancier frumenty or for one that would be served as a side dish, go on to add the egg yolks and saffron while still over the low heat. Stir until the egg is set throughout and the porridge is coloured yellow from the saffron. Then remove from heat, let stand a few minutes and serve.

Notes

Original recipe in 14th century English: Tak clene whete & braye yt wel in a mortar tyl the holes gon of; seethe it til it breste in water. Nym it vp & lt it cole. Tak good broth & swete 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 it forth with venesoun or with fat motoun fresch. (From "Curye on Englysch", Hieatt & Butler, Oxford University Press, 1985)
Tried this recipe?Let us know how it was!
This page first published: Mar 17, 2003 · Updated: Feb 1, 2021.

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Tagged With: Bulgur Wheat, Chicken Stock, English, Medieval, Porridge

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