By George Sykes
Frumenty
7 steps
Prep:5minCook:30min
Frumenty was made primarily from boiled cracked wheat - a kind of wheat porridge. It was the standard dish eaten with venison by great lords and senior clerics it was also a symbolic dish in winter, a sign that spring would return. Plain frumenty is best today as a breakfast porridge.
Updated at: Thu, 17 Aug 2023 12:25:02 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories195 kcal (10%)
Total Fat2.7 g (4%)
Carbs36 g (14%)
Sugars1.4 g (2%)
Protein7.9 g (16%)
Sodium190.8 mg (10%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Choose one
Norman style frumenty (optional)
Instructions
Step 1
Boil the wheat in the water for 15 minutes or until it softens
Step 2
Remove the wheat the heat and leave to stand for 15 minutes (or until almost all the water is absorbed)
Step 3
Add the stock or milk (depending on whether you want to use the frumenty as a basic porridge or a side dish to venison/porpoise/beef)
Step 4
Bring the liquid to the boil then move to a low heat
Step 5
Stir over low heat for a few minutes and season to taste with salt
Norman style frumenty (optional)
Step 6
Stir the two egg yolks and a pinch of dried safron
Step 7
heat over low heat until the egg thickens slightly, then leave to stand for five minutes
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