Frumenty
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4 lb.
- of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of cinnamon.
- Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low fire, stirring frequently;
- when the mixture is nicely thickened remove it from the fire and let it cool;
- beat up the eggs and gradually mix them with the rest, taking great care not to curdle them.
- Stir the frumenty over the fire, but do not allow to boil.
- Serve hot or cold.
- The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours.