A Frummety Recipe

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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.

Ingredients
  • 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
Note

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

Option

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

Method
  •   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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