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.