A Frummety Recipe


From our play

“I don’t know what you like best,
Some like fish, some like flesh,
Some like fruit and frummety.”

Frummety (also known as Furmenty) is an easy-to-make wheat porridge. It was used in medieval times as an accompaniment to meat dishes and also as a breakfast cereal.

  • 275 grams (10 ounces) of Kibbled Wheat or Bulgur (cracked wheat)
  • 1.1 litres (2 pints of water)
  • 150 ml (1 cup) of meat or chicken stock
  • 2 egg yolks, well beaten
  • Pinch of dried saffron strands
  • Salt to taste

The original recipe calls for ordinary wheat but it is much easier to use bulgur.


Fresh milk instead of meat or chicken stock – much nicer for breakfast!

  •   Bring the water to the boil and add the wheat.
  •   Cover and simmer over a low heat for 15 minutes or until the wheat has softened
  •   Let the mixture stand for about 15 minutes or until all the water has been absorbed.
  •   Add the stock or milk (according to your preference) and bring the mixture to the boil.
  •   Add a little salt if required and then stir over a low heat for 3 minutes.

Frummety made this way (sometimes made with barley instead of wheat) was standard fare for the Saxon peasantry.

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