frumenty-msg - 9/7/08
਀ഊA period cooked grain dish often with eggs, cream and saffron.
਀ഊNOTE: See also the files: rice-msg, grains-msg, puddings-msg, breakfast-msg, venison-msg, eggs-msg, polenta-msg, custards-msg, rice-pudding-msg, porridges-msg.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ
਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ
਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ
਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ
਀吀栀愀渀欀 礀漀甀Ⰰഊ    Mark S. Harris                  AKA:  THLord Stefan li Rous
਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊFrom: Philip & Susan Troy <troy at asan.com>
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 䨀甀渀 ㄀㤀㤀㜀 　㤀㨀㄀㐀㨀㐀㠀 ⴀ　㐀　　ഊSubject: Re: SC - cooking frumenty for the masses
਀ഊAnne-Marie Rousseau wrote:
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 攀砀瀀攀爀椀攀渀挀攀 挀漀漀欀椀渀最 戀愀爀氀攀礀 昀漀爀 氀愀爀最攀 渀甀洀戀攀爀猀 漀昀 瀀攀漀瀀氀攀㼀ഊ> We will be making frumenty outdoors, and I need to know how it bulks up
਀㸀 昀漀爀 猀愀礀Ⰰ ㄀　　 戀漀搀椀攀猀⸀ 䤀猀 椀琀 氀椀欀攀 爀椀挀攀Ⰰ 椀攀 琀漀甀挀栀礀 戀甀琀 搀漀愀戀氀攀 椀昀 礀漀甀 欀渀漀眀ഊ> how? Or is it like pasta where if you give it enough water it's fine?
਀ഊI've never cooked barley in large quantities outdoors, but I do know a
਀昀攀眀 琀栀椀渀最猀 愀戀漀甀琀 椀琀⸀ 吀漀 戀攀 漀渀 琀栀攀 猀愀昀攀 猀椀搀攀Ⰰ 䤀✀搀 猀愀礀 椀琀✀猀 戀攀琀琀攀爀 琀漀ഊcompare it to rice than to pasta, because if you just boil it till it's
਀搀漀渀攀Ⰰ 愀渀搀 琀栀攀渀 搀爀愀椀渀 椀琀Ⰰ 椀琀 栀愀猀 愀 琀攀渀搀攀渀挀礀 琀漀 戀攀挀漀洀攀 挀攀洀攀渀琀攀搀 琀漀最攀琀栀攀爀ഊby gravity. You also lose a certain amount of the nutritional value by
਀昀椀氀氀椀渀最 甀瀀 礀漀甀爀 挀漀漀欀椀渀最 眀愀琀攀爀 眀椀琀栀 戀愀爀氀攀礀 琀攀愀 愀渀搀 琀栀爀漀眀椀渀最 椀琀 愀眀愀礀Ⰰ 戀甀琀ഊin the case of pearl barley it may be a moot point.
਀ഊIf you're going for a final product which people can neatly pigeonhole
਀椀渀琀漀 猀漀洀攀 瀀爀椀漀爀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 䤀 猀甀最最攀猀琀 礀漀甀 挀漀漀欀 椀琀 氀椀欀攀 愀 瀀椀氀愀昀⸀ 吀漀 搀漀ഊthat, you need 6 cups of boiling liquid
਀瀀攀爀 瀀漀甀渀搀 漀昀 戀愀爀氀攀礀Ⰰ 眀栀椀挀栀 攀焀甀愀氀猀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 琀眀漀 挀甀瀀猀Ⰰ 䈀吀圀⸀ 吀漀猀猀 琀栀攀ഊbarley in a pan with a bit of hot oil or butter, until the barley is
਀眀攀氀氀 挀漀愀琀攀搀 眀椀琀栀 琀栀攀 漀椀氀 愀渀搀 戀攀最椀渀猀 琀漀 琀漀愀猀琀 愀 戀椀琀Ⰰ 愀渀搀 栀愀瘀攀 礀漀甀爀 氀椀焀甀椀搀ഊon the boil in a separate pot. Combine, cover, and simmer on LOW heat
਀昀漀爀 ㈀㔀 ⴀ㌀　 洀椀渀甀琀攀猀⸀ 䐀攀瀀攀渀搀椀渀最 漀渀 栀漀眀 洀甀挀栀 礀漀甀✀爀攀 挀漀漀欀椀渀最Ⰰ 椀琀 洀愀礀 眀攀氀氀ഊreally want to burn before the top layer is done, so you may want to
਀挀漀渀猀椀搀攀爀 挀漀漀欀椀渀最 琀眀漀 漀爀 琀栀爀攀攀 猀洀愀氀氀攀爀 戀愀琀挀栀攀猀Ⰰ 愀渀搀 甀猀攀 琀栀攀 栀攀愀瘀椀攀猀琀 瀀漀琀猀ഊyou can get away with.
਀ഊ> I just fear ending up with a gloppy mess (thereby undoing all thepositive
਀㸀 瀀爀漀瀀愀最愀渀搀愀 䤀✀瘀攀 戀攀攀渀 最椀瘀椀渀最 漀甀琀 愀戀漀甀琀 洀攀搀椀攀瘀愀氀 昀漀漀搀 渀漀琀 戀攀椀渀最 戀爀漀眀渀ഊ> gloppy messes!).
਀ഊNow, this is all with the understanding that frumenty is supposed to
਀栀愀瘀攀 愀 挀漀渀猀椀猀琀攀渀挀礀  猀漀洀攀琀栀椀渀最 氀椀欀攀 愀 爀椀猀漀琀琀漀 漀爀 爀椀挀攀 瀀甀搀搀椀渀最㨀 猀瀀漀漀渀愀戀氀攀ഊbut cohesive; in a word, stondyng. However, I'll grant that that might
਀渀漀琀 戀攀 眀栀愀琀 礀漀甀 渀攀挀攀猀猀愀爀椀氀礀 渀攀攀搀 甀渀搀攀爀 礀漀甀爀 挀甀爀爀攀渀琀 挀椀爀挀甀洀猀琀愀渀挀攀猀⸀ഊ
਀䤀琀 樀甀猀琀 漀挀挀甀爀爀攀搀 琀漀 洀攀 琀栀愀琀 礀漀甀 洀椀最栀琀 挀漀渀猀椀搀攀爀 戀甀氀最甀爀 眀栀攀愀琀Ⰰ 眀栀椀挀栀 椀猀ഊprecooked, and wheat being, so far as I know, the more standard grain
਀昀漀爀 昀爀甀洀攀渀琀礀 愀渀礀眀愀礀⸀ 䤀✀洀 琀栀椀渀欀椀渀最 琀栀愀琀 戀甀氀最甀爀 挀漀漀欀猀 瘀攀爀礀 洀甀挀栀 氀椀欀攀ഊMinute (Pfeh!) Rice, especially the smaller-cut varieties of bulgur. You
਀挀漀甀氀搀 攀猀猀攀渀琀椀愀氀氀礀 瀀漀甀爀 礀漀甀爀 戀漀椀氀椀渀最 氀椀焀甀椀搀 漀瘀攀爀 琀栀攀 戀甀氀最甀爀Ⰰ 挀漀瘀攀爀 椀琀Ⰰഊand let the wheat drink up the liquid, with no possibility of burning.
਀䈀甀氀最甀爀 最攀琀猀 ㈀ 瀀愀爀琀猀 氀椀焀甀椀搀 琀漀 漀渀攀 漀昀 戀甀氀最甀爀 戀礀 瘀漀氀甀洀攀Ⰰ 猀愀洀攀 愀猀 爀椀挀攀⸀ഊBetter to use too little liquid than too much; if it's too dry or hard
਀礀漀甀 挀愀渀 愀搀搀 洀漀爀攀 戀漀椀氀椀渀最 氀椀焀甀椀搀⸀ 䈀甀氀最甀爀 最攀渀攀爀愀氀氀礀 琀愀欀攀猀 愀戀漀甀琀 ㈀　 洀椀渀甀琀攀猀ഊto "cook", and the initial coating with oil is optional. You might
਀挀漀渀猀椀搀攀爀 椀琀 愀渀礀眀愀礀 椀昀 礀漀甀✀爀攀 爀攀愀氀氀礀 挀漀渀挀攀爀渀攀搀 愀戀漀甀琀 琀栀攀 最氀漀瀀 昀愀挀琀漀爀⸀ഊ
਀䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊFrom: Mary Morman <memorman at oldcolo.com>
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 䨀甀渀 ㄀㤀㤀㜀 　㠀㨀㈀㜀㨀㄀㜀 ⴀ　㘀　　 ⠀䴀䐀吀⤀ഊSubject: Re: SC - cooking frumenty for the masses
਀ഊOn Wed, 25 Jun 1997, Anne-Marie Rousseau wrote:
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 攀砀瀀攀爀椀攀渀挀攀 挀漀漀欀椀渀最 戀愀爀氀攀礀 昀漀爀 氀愀爀最攀 渀甀洀戀攀爀猀 漀昀 瀀攀漀瀀氀攀㼀 ഊ
਀䤀 栀愀瘀攀 洀愀搀攀 昀爀甀洀攀渀琀礀 漀甀琀猀椀搀攀 昀漀爀 愀戀漀甀琀 ㄀　　 瀀攀漀瀀氀攀⸀  䐀椀搀 椀琀 愀琀 愀 挀愀洀瀀椀渀最ഊevent three years ago.  I did not make a 'savory' frumenty with broth
਀戀甀琀 愀 瀀氀愀椀渀 昀爀甀洀攀渀琀礀 挀漀漀欀攀搀 椀渀 洀椀氀欀⸀  眀攀 猀攀爀瘀攀搀 椀琀 眀椀琀栀 挀爀攀愀洀 愀渀搀 ഊstrawberries.  I know this is not traditional, but the cooking should
਀戀攀 昀愀椀爀氀礀 猀椀洀椀氀愀爀⸀  搀漀椀渀最 椀琀 椀渀 戀爀漀琀栀 洀愀礀 愀挀琀甀愀氀氀礀 戀攀 攀愀猀椀攀爀⸀ഊ
਀䤀 甀猀攀搀 挀爀愀挀欀攀搀 眀栀攀愀琀 爀愀琀栀攀爀 琀栀愀渀 戀愀爀氀攀礀Ⰰ 愀渀搀 琀栀攀 琀爀椀挀欀 眀愀猀 琀漀 眀愀爀洀 琀栀攀ഊliquid through before adding the grain and then keep stirring without
਀愀 猀琀漀瀀 ⠀琀栀爀攀攀 瀀攀漀瀀氀攀Ⰰ 愀氀洀漀猀琀 琀眀漀 栀漀甀爀猀⤀ 愀渀搀 欀攀攀瀀 琀栀攀 栀攀愀琀 猀琀攀愀搀礀 ⴀ 渀漀琀ഊtoo hot, but not let it cool off.
਀ഊthe resulting porridge was indeed brown and gloppy, but, sweetened with a 
਀氀椀琀琀氀攀 栀漀渀攀礀Ⰰ 琀愀猀琀攀搀 洀愀爀瘀攀氀漀甀猀⸀ഊ
਀氀攀琀 洀攀 欀渀漀眀 椀昀 礀漀甀 渀攀攀搀 愀渀礀琀栀椀渀最 洀漀爀攀 猀瀀攀挀椀昀椀挀⸀  愀渀搀 漀栀Ⰰ 䤀 甀猀攀搀 愀 搀漀甀戀氀攀ഊbottomed stock pot filled about 3/4 full and a very large wooden spoon for
਀猀琀椀爀爀椀渀最⸀ഊ
਀攀氀愀椀渀愀ഊ
਀ഊFrom: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 䨀甀渀 ㄀㤀㤀㜀 ㄀㄀㨀㔀㜀㨀㈀㄀ ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊSubject: Re: SC - cooking frumenty for the masses
਀ഊAdamantius wrote:
਀  䤀琀 樀甀猀琀 漀挀挀甀爀爀攀搀 琀漀 洀攀 琀栀愀琀 礀漀甀 洀椀最栀琀 挀漀渀猀椀搀攀爀 戀甀氀最甀爀 眀栀攀愀琀Ⰰ 眀栀椀挀栀 椀猀ഊ  precooked, and wheat being, so far as I know, the more standard grain
਀  昀漀爀 昀爀甀洀攀渀琀礀 愀渀礀眀愀礀⸀ 䤀✀洀 琀栀椀渀欀椀渀最 琀栀愀琀 戀甀氀最甀爀 挀漀漀欀猀 瘀攀爀礀 洀甀挀栀 氀椀欀攀ഊ  Minute (Pfeh!) Rice, especially the smaller-cut varieties of bulgur. You
਀  挀漀甀氀搀 攀猀猀攀渀琀椀愀氀氀礀 瀀漀甀爀 礀漀甀爀 戀漀椀氀椀渀最 氀椀焀甀椀搀 漀瘀攀爀 琀栀攀 戀甀氀最甀爀Ⰰ 挀漀瘀攀爀 椀琀Ⰰഊ  and let the wheat drink up the liquid, with no possibility of burning.
਀  䈀甀氀最甀爀 最攀琀猀 ㈀ 瀀愀爀琀猀 氀椀焀甀椀搀 琀漀 漀渀攀 漀昀 戀甀氀最甀爀 戀礀 瘀漀氀甀洀攀Ⰰ 猀愀洀攀 愀猀 爀椀挀攀⸀ഊ  Better to use too little liquid than too much; if it's too dry or hard
਀  礀漀甀 挀愀渀 愀搀搀 洀漀爀攀 戀漀椀氀椀渀最 氀椀焀甀椀搀⸀ 䈀甀氀最甀爀 最攀渀攀爀愀氀氀礀 琀愀欀攀猀 愀戀漀甀琀 ㈀　 洀椀渀甀琀攀猀ഊ  to "cook", and the initial coating with oil is optional. You might
਀  挀漀渀猀椀搀攀爀 椀琀 愀渀礀眀愀礀 椀昀 礀漀甀✀爀攀 爀攀愀氀氀礀 挀漀渀挀攀爀渀攀搀 愀戀漀甀琀 琀栀攀 最氀漀瀀 昀愀挀琀漀爀⸀ഊ
਀䤀 挀漀漀欀 愀 眀椀搀攀 瘀愀爀椀攀琀礀 漀昀 最爀愀椀渀猀 愀琀 栀漀洀攀Ⰰ 戀攀挀愀甀猀攀 漀昀 洀礀 氀椀洀椀琀攀搀 搀椀攀琀⸀ 吀栀攀ഊtrue advantage of bulgur is as he describes: add liquid, mix, cover and
਀椀最渀漀爀攀⸀ഊ
਀䴀礀 眀椀昀攀 栀愀猀 搀漀渀攀 琀栀椀猀 昀漀爀 昀爀甀洀攀渀琀礀 昀漀爀 昀攀愀猀琀猀Ⰰ 愀渀搀 椀琀 眀漀爀欀猀 眀攀氀氀⸀ഊ
਀吀栀攀 漀渀氀礀 挀漀渀挀攀爀渀 䤀 洀椀最栀琀 栀愀瘀攀 昀漀爀 礀漀甀Ⰰ 椀猀 琀栀愀琀 戀礀 挀漀漀欀椀渀最 漀甀琀 漀昀 搀漀漀爀猀 愀ഊstrong wind can rob your kettles of heat too quickly.  You may wish to
਀挀漀渀猀椀搀攀爀 猀攀琀琀椀渀最 甀瀀 愀 眀椀渀搀戀爀攀愀欀Ⰰ 琀漀 欀攀攀瀀 愀氀氀 漀昀 礀漀甀爀 挀漀漀欀椀渀最 琀椀洀攀猀 洀漀爀攀ഊpredictable.
਀ഊ	Tibor (Watched a 2 hour dish become a 4 hour dish that way...)
਀ഊ
਀䘀爀漀洀㨀 渀眀攀搀攀爀猀 愀琀 洀愀椀氀⸀甀琀攀砀愀猀⸀攀搀甀 ⠀一䐀 圀攀搀攀爀猀琀爀愀渀搀琀⤀ഊDate: Thu, 26 Jun 1997 11:37:08 -0500 (CDT)
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 挀漀漀欀椀渀最 昀爀甀洀攀渀琀礀 昀漀爀 琀栀攀 洀愀猀猀攀猀ഊ
਀䤀 栀愀瘀攀 挀漀漀欀攀搀 漀甀琀搀漀漀爀猀 眀椀琀栀 最爀愀椀渀猀 焀甀椀琀攀 愀 戀椀琀 猀椀渀挀攀 眀攀 眀椀渀搀 甀瀀 眀椀琀栀 氀漀琀猀ഊof outdoor events.  I made a mushroom barley stew with leeks out doors.  I
਀氀椀欀攀 戀愀爀氀攀礀 眀栀椀挀栀 栀愀猀 愀 渀甀琀琀礀 琀愀猀琀攀 琀栀愀琀 眀漀爀欀猀 眀攀氀氀 眀椀琀栀 猀琀攀眀猀⸀  吀栀攀 戀攀猀琀ഊthing I found is to cook smaller batches and mix them together.  The
਀戀椀最最攀猀琀 瀀爀漀戀氀攀洀 眀椀琀栀 最爀愀椀渀猀 戀攀椀渀最 挀漀漀欀攀搀 漀渀 䌀漀氀攀洀愀渀猀Ⰰ 漀瘀攀爀 昀椀爀攀猀 愀渀搀 猀甀挀栀ഊis too often the pot is too big and isn't stirred well so the bottom burns.
਀䤀 甀猀攀 ㌀ 最愀氀 瀀漀琀猀 愀渀搀 洀椀砀 琀栀攀洀 眀栀攀渀 琀栀攀礀 愀爀攀 栀漀琀⸀⸀  伀甀爀 攀瘀攀渀琀猀 甀猀甀愀氀氀礀 栀愀瘀攀ഊa minimum of 150 hungry people with a maximum of 350 or 400 and the smaller
਀瀀漀琀猀 眀漀爀欀 戀攀琀琀攀爀 攀瘀攀渀 琀栀漀甀最栀 琀栀攀 搀椀猀栀 琀愀欀攀猀 氀漀渀最攀爀 琀漀 挀漀漀欀⸀ഊ
਀        䄀渀漀琀栀攀爀 椀搀攀愀 椀猀 琀漀 瀀爀攀挀漀漀欀 礀漀甀爀 最爀愀椀渀猀 愀 戀爀椀渀最 琀栀攀洀 漀甀琀 琀漀 爀攀栀攀愀琀ഊand mix with any other ingredients.  Again I think smaller pots work better
਀琀栀愀渀 氀愀爀最攀⸀ഊ
਀        伀渀攀 漀昀 琀栀攀 戀攀猀琀 漀甀琀搀漀漀爀 栀攀愀琀椀渀最 昀愀挀椀氀椀琀椀攀猀 䤀 攀瘀攀爀 甀猀攀搀 眀愀猀 愀 眀愀琀攀爀ഊheater bottom hooked up to a butane tank.  It could boil a 25 gal pot of
਀栀漀琀 眀愀琀攀爀 椀渀 氀攀猀猀 琀栀愀渀 琀眀漀 洀椀渀甀琀攀猀⸀  刀攀愀氀氀礀 最漀漀搀⸀⸀⸀⸀⸀⸀ഊ
਀䌀氀愀爀攀 匀琀⸀ 䨀漀栀渀ഊ
਀ഊFrom: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 䨀甀渀 ㄀㤀㤀㜀 ㈀㄀㨀　㜀㨀㔀㜀 ⴀ　㔀　　 ⠀䌀䐀吀⤀ഊSubject: SC - Re: sca-cooks V1 #177
਀ഊ>Does anyone have experience cooking barley for large numbers of people? 
਀㸀圀攀 眀椀氀氀 戀攀 洀愀欀椀渀最 昀爀甀洀攀渀琀礀 漀甀琀搀漀漀爀猀Ⰰ 愀渀搀 䤀 渀攀攀搀 琀漀 欀渀漀眀 栀漀眀 椀琀 戀甀氀欀猀 甀瀀 ഊ>for say, 100 bodies. Is it like rice, ie touchy but doable if you know 
਀㸀栀漀眀㼀 伀爀 椀猀 椀琀 氀椀欀攀 瀀愀猀琀愀 眀栀攀爀攀 椀昀 礀漀甀 最椀瘀攀 椀琀 攀渀漀甀最栀 眀愀琀攀爀 椀琀✀猀 昀椀渀攀㼀ഊ>
਀㸀ⴀ ⴀⴀ䄀渀渀攀ⴀ䴀愀爀椀攀 搀✀䄀椀氀氀攀甀爀猀ഊ
਀䠀椀 琀栀攀爀攀℀ 䴀礀 最爀漀甀瀀 搀漀攀猀 愀 搀攀洀漀 琀眀椀挀攀 愀 礀攀愀爀 眀椀琀栀 愀渀漀琀栀攀爀 最爀漀甀瀀 挀愀氀氀攀搀 琀栀攀ഊholistic consortium. You guessed it...we have to serve some vegetarian fare.
਀䤀 栀愀瘀攀 眀愀琀挀栀攀搀 洀礀 昀爀椀攀渀搀 刀漀眀愀渀 漀昀 䄀猀栀攀戀爀漀漀欀 洀愀欀椀渀最 瘀攀最攀琀愀爀椀愀渀 戀愀爀氀攀礀 昀漀爀 琀栀攀ഊdemo just like one would make  rosotto--brown the barley with a good quality
਀漀椀氀 愀猀琀椀爀爀椀渀最 椀渀 愀 氀愀搀氀攀 昀甀氀氀 漀昀 攀砀琀爀愀ⴀ爀椀挀栀 戀爀漀琀栀 愀琀 愀 琀椀洀攀Ⰰ 琀椀氀氀 椀琀 椀猀ഊabsorbed, and continuing until the alotted amount is used up, stirring,
਀猀琀椀爀爀椀渀最 愀氀氀 琀栀攀 眀愀礀⸀ 匀栀攀 猀愀甀琀攀猀 猀攀愀猀漀渀愀氀 瘀攀最最椀攀猀 愀渀搀 猀琀椀爀猀 琀栀攀洀 椀渀 愀琀 琀栀攀ഊlast, along with the spices. She uses a pan from a warming table for the
਀挀漀爀爀攀挀琀 猀椀稀攀 琀漀 猀攀爀瘀攀 愀戀漀甀琀 ㄀　　 猀攀爀瘀椀渀最猀⸀ 圀攀 愀氀眀愀礀猀 猀攀氀氀 漀甀琀⸀ 䄀 昀爀椀攀渀搀 猀愀礀猀ഊone of the benefits of being a scadian is that cooks in the SCA know how to
਀洀愀欀攀 礀漀甀 圀䄀一吀 琀漀 攀愀琀 䈀愀爀氀攀礀℀ഊ
਀䈀吀圀 䤀 氀椀欀攀 洀礀 爀椀猀漀琀琀漀 琀栀攀 搀愀礀 愀昀琀攀爀眀愀爀搀Ⰰ 洀椀砀攀搀 眀椀琀栀 愀 戀攀愀琀攀渀 攀最最 愀渀搀 昀爀椀攀搀ഊinto cakes in the griddle. Yum! I suppose there no hope THAT practice is period?
਀ഊAoife
਀ഊ
਀䘀爀漀洀㨀 爀漀甀猀猀攀愀甀 愀琀 猀挀渀⸀漀爀最 ⠀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀⤀ഊDate: Thu, 26 Jun 1997 22:38:39 -0700 (PDT)
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 昀漀爀 琀栀攀 洀愀猀猀攀猀Ⰰ 挀漀渀琀椀渀甀攀搀ഊ
਀䠀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀⸀ഊWow! Some great suggestions! First off, I should remind you guys that I 
਀愀洀 愀 爀攀愀氀 猀琀椀挀欀氀攀爀 昀漀爀 搀漀挀甀洀攀渀琀愀琀椀漀渀 愀渀搀 猀琀椀挀欀椀渀最 琀漀 琀栀攀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀Ⰰ ഊso the wonderful ideas about lighty toasting the barley in oil before 
਀挀漀漀欀椀渀最 椀猀 爀椀最栀琀 漀甀琀 ⠀渀漀琀 椀渀 琀栀攀 漀爀椀最椀渀愀氀 琀攀砀琀 䤀✀洀 甀猀椀渀最⤀⸀ 一漀眀Ⰰ 昀漀爀 洀礀 ഊmodern cooking, that's another story! (actually, my biriyani recipe has 
਀礀漀甀 搀漀 琀栀愀琀 眀椀琀栀 琀栀攀 爀椀挀攀⸀ 夀甀洀℀⤀ഊ
਀吀栀攀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀 琀栀愀琀 眀攀✀爀攀 甀猀椀渀最 椀猀 琀栀攀 䘀爀甀洀攀渀琀礀 昀爀漀洀 䌀甀爀礀攀 漀渀 䔀渀最氀椀猀栀⸀ഊ"Nym clene wete and bray it in a morter wel, that the holys gon al of, & 
਀猀攀琀 礀琀 琀椀氀 琀礀 戀爀攀猀攀琀㬀 ☀ 渀礀洀 礀琀 甀瀀 ☀ 氀愀琀 椀琀 欀攀氀攀⸀ 䄀渀搀 渀礀甀洀 昀愀礀爀攀 昀爀攀猀挀栀 ഊbroth & smete muylk of almandys or swete mulk of kyne and temper yt al. & 
਀渀礀洀 琀栀攀 礀漀氀欀礀猀 漀昀 攀爀礀爀渀 ☀ 猀愀昀昀爀漀渀 ☀ 搀漀 琀栀攀爀攀琀漀⸀ 䈀漀礀氀攀 椀琀 愀 氀椀琀礀氀 ☀ 猀攀琀 礀琀 ഊadoun, & messe yt forthe wyth fat venysoun & fresch motoun".
਀ഊI am choosing to use barley, as there is a similar recipe for barley 
਀最爀甀攀氀 椀渀 琀栀攀 挀漀渀琀攀洀瀀漀爀愀爀礀 开氀攀 䴀攀渀愀最椀攀爀 愀 倀愀爀椀猀开Ⰰ 愀渀搀 䤀 瀀爀攀昀攀爀 戀愀爀氀攀礀 琀漀 ഊwheat (and also we are playing the conceit of an English Baron and 
਀䈀愀爀漀渀攀猀猀 眀椀琀栀 愀 䘀爀攀渀挀栀 挀漀漀欀⤀⸀ഊ
਀伀甀爀 爀攀挀漀渀猀琀爀甀挀琀椀漀渀㨀ഊ2 cups hulled barley
਀㔀 ㄀⼀㔀 挀甀瀀猀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀ഊ1/2 cup cows milk
਀瀀椀渀挀栀 漀昀 猀愀昀昀爀漀渀ഊ4 egg yolks
਀ഊBring the broth and milk to a boil. Stir in the barley. Cover with a 
਀琀椀最栀琀 氀椀搀 愀渀搀 愀氀氀漀眀 琀漀 猀椀洀洀攀爀 漀瘀攀爀 氀漀眀 栀攀愀琀 昀漀爀 愀戀漀甀琀 㐀　 洀椀渀甀琀攀猀Ⰰ 甀渀琀椀氀 ഊbarley is tender. Stir in the beaten egg yolks and saffron, and cook 
਀最攀渀琀氀礀 愀 昀攀眀 洀漀爀攀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 攀最最 椀猀 猀攀琀⸀ഊ
਀吀栀攀 爀攀猀甀氀琀椀渀最 搀椀猀栀 椀猀 愀 瘀攀爀礀 爀椀挀栀 戀愀爀氀攀礀⸀ 匀氀椀最栀琀氀礀 最氀漀瀀瀀礀Ⰰ 戀甀琀 猀琀椀氀氀 ഊdiscernable grains. Outstanding as a foil to something else, like sliced 
਀洀攀愀琀 漀爀 猀琀攀眀攀搀 洀甀猀栀爀漀漀洀猀⸀ഊ
਀ⴀ ⴀⴀ䄀䴀ഊ+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
਀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀ഊrousseau at scn.org
਀匀攀愀琀琀氀攀Ⰰ 圀愀猀栀椀渀最琀漀渀ഊ
਀ഊFrom: david friedman <ddfr at best.com>
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㠀 䨀甀渀 ㄀㤀㤀㜀 ㄀㐀㨀㐀㔀㨀　㌀ ⴀ　㜀　　 ⠀倀䐀吀⤀ഊSubject: Re: SC - Frumenty for the masses, continued
਀ഊAt 10:38 PM -0700 6/26/97, Anne-Marie Rousseau wrote:
਀䴀愀攀瘀攀 猀甀最最攀猀琀攀搀 愀 焀甀椀挀欀 戀漀椀氀 琀栀攀渀 猀椀琀 愀猀椀搀攀 琀漀 氀攀琀ഊ>it absorbe the rest of the liquid...that might work. I'll try it in a
਀㸀猀洀愀氀氀 琀攀猀琀 戀愀琀挀栀 眀椀琀栀 洀礀 挀爀甀洀洀椀攀猀琀 瀀漀琀 琀漀 搀甀瀀氀椀挀愀琀攀 琀栀攀 挀漀渀搀椀琀椀漀渀猀 愀猀ഊ>best I can :).
਀ഊOur standard way of making rice in quantity (i.e., 3 to 5 gallons) is to
਀戀爀椀渀最 琀栀攀 眀愀琀攀爀 琀漀 愀 戀漀椀氀 ⠀栀愀瘀椀渀最 瀀爀攀瘀椀漀甀猀氀礀 琀攀猀琀攀搀 琀栀愀琀 瘀愀爀椀攀琀礀 漀昀 爀椀挀攀 琀漀ഊget an idea what the water-to-rice ratio is), add the rice, bring back to a
਀戀漀椀氀 眀栀椀氀攀 猀琀椀爀爀椀渀最Ⰰ 挀漀瘀攀爀Ⰰ 愀渀搀 爀攀洀漀瘀攀 昀爀漀洀 栀攀愀琀㬀 氀攀琀 猀椀琀 ㈀　ⴀ㌀　 洀椀渀甀琀攀猀 愀渀搀ഊit is done.  You may be able to scrounge lids for your pots--find large
਀瀀氀愀琀琀攀爀猀 漀爀 昀爀礀椀渀最 瀀愀渀猀 琀栀愀琀 眀漀甀氀搀 搀漀ⴀⴀ愀渀搀 眀爀愀瀀 漀氀搀 琀漀眀攀氀猀 愀爀漀甀渀搀 愀渀搀 漀瘀攀爀ഊto insulate, since you are cooking outdoors.  The once we did a larger
਀焀甀愀渀琀椀琀礀ⴀⴀ愀 㤀ⴀ最愀氀氀漀渀 瀀漀琀Ⰰ 渀攀愀爀氀礀 昀甀氀氀ⴀⴀ 椀琀 眀愀猀 琀漀漀 洀甀挀栀㬀 琀栀攀 猀琀甀昀昀 愀琀 琀栀攀ഊbottom was squished down into a solid mass by the weight on top.  We
਀栀愀瘀攀渀✀琀 琀爀椀攀搀 琀栀椀猀 昀漀爀 昀爀甀洀攀渀琀礀⸀ഊ
਀䈀攀琀琀礀 䌀漀漀欀⼀䔀氀椀稀愀戀攀琀栀ഊ
਀ഊFrom: Philip & Susan Troy <troy at asan.com>
਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㤀 䨀甀渀 ㄀㤀㤀㜀 　㐀㨀㈀㤀㨀㄀㜀 ⴀ　㐀　　ഊSubject: Re: SC - Frumenty for the masses, continued
਀ഊAnne-Marie Rousseau wrote:
਀㸀 䔀氀椀稀愀戀攀琀栀 琀攀氀氀猀 甀猀 栀漀眀 琀栀攀礀 洀愀欀攀 爀椀挀攀Ⰰ 愀渀搀 猀甀最最攀猀琀猀 椀琀 洀椀最栀琀 眀漀爀欀 昀漀爀 戀愀爀氀攀礀⸀ഊ> 
਀㸀 䤀✀洀 眀漀渀搀攀爀椀渀最Ⰰ 琀栀漀甀最栀Ⰰ 栀漀眀 琀栀愀琀 眀漀爀欀猀 琀栀攀渀 昀漀爀 琀栀攀 昀椀渀愀氀 猀琀愀最攀 漀昀ഊ> stirring in the egg yolks. You'd need to stir the big pot of stuff over
਀㸀 栀攀愀琀 愀渀搀 洀愀欀攀 猀甀爀攀 愀氀氀 琀栀攀 攀最最 猀攀琀Ⰰ 戀甀琀 琀栀愀琀 琀栀攀 猀琀甀昀昀 搀椀搀渀✀琀 戀甀爀渀⸀ 䠀洀洀洀⸀⸀⸀ഊ> 
਀㸀 吀栀愀渀欀猀 昀漀爀 琀栀攀 椀搀攀愀猀℀ 䬀攀攀瀀 ✀攀洀 挀漀洀椀渀最℀ഊ> --Anne-Marie
਀ഊAnother possibility is to make a stirred, unsweetened custard with the
਀攀最最 礀漀氀欀猀 愀渀搀 猀漀洀攀 瀀漀爀琀椀漀渀 漀昀 琀栀攀 琀漀琀愀氀 氀椀焀甀椀搀⸀ 夀漀甀 挀漀甀氀搀 愀搀搀 礀漀甀爀ഊsaffron to it, too. When your grain is 90% cooked and still hot, and
਀礀漀甀爀 挀甀猀琀愀爀搀 椀猀 猀琀椀氀氀 眀愀爀洀Ⰰ 礀漀甀 挀愀渀 戀攀最椀渀 猀琀椀爀爀椀渀最 琀栀攀 最爀愀椀渀 椀渀琀漀 琀栀攀ഊcustard, a little at a time, until they're fully combined. Then cover
਀琀栀攀 猀琀甀昀昀 愀渀搀 氀攀愀瘀攀 椀琀 琀漀 昀椀渀椀猀栀 挀漀漀欀椀渀最 椀渀 椀琀猀 爀攀猀椀搀甀愀氀 栀攀愀琀⸀ 吀栀椀猀 洀愀礀ഊtake a little extra management of pots and pans, but it should preclude
਀戀甀爀渀椀渀最⸀ 䤀 搀漀渀✀琀 琀栀椀渀欀Ⰰ 最椀瘀攀渀 琀栀攀 瀀爀漀瀀漀爀琀椀漀渀 漀昀 攀最最 礀漀氀欀猀 琀漀 最爀愀椀渀Ⰰ 琀栀愀琀ഊthere would be a significant difference in the final texture just
਀戀攀挀愀甀猀攀 礀漀甀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 猀琀爀甀挀琀甀爀愀氀 猀甀瀀瀀漀爀琀 漀昀昀攀爀攀搀 戀礀 愀 戀愀欀攀搀 漀爀ഊunstirred custard.
਀ഊAdamantius
਀ഊ
਀䘀爀漀洀㨀 唀搀甀椀搀漀 愀琀 愀漀氀⸀挀漀洀ഊDate: Sun, 29 Jun 1997 08:42:19 -0400 (EDT)
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀琀椀爀爀椀渀最 椀渀 琀栀攀 攀最最猀ഊ
਀㰀㰀 䤀✀洀 眀漀渀搀攀爀椀渀最Ⰰ 琀栀漀甀最栀Ⰰ 栀漀眀 琀栀愀琀 眀漀爀欀猀 琀栀攀渀 昀漀爀 琀栀攀 昀椀渀愀氀 猀琀愀最攀 漀昀 ഊ stirring in the egg yolks. You'd need to stir the big pot of stuff over 
਀ 栀攀愀琀  㸀㸀ഊ
਀䄀挀琀甀愀氀氀礀Ⰰ 氀攀愀瘀椀渀最 琀栀攀 最爀愀椀渀 漀渀 琀栀攀 栀攀愀琀 眀栀攀渀 猀琀椀爀爀椀渀最 椀渀 琀栀攀 攀最最猀 椀猀 琀漀琀愀氀氀礀ഊunnecessary to set them. The heat from the food is more than adequate to cook
਀琀栀攀 攀最最⸀ 䨀甀猀琀 猀琀椀爀 椀渀  愀渀搀 挀漀瘀攀爀⸀ 䰀攀愀瘀攀 猀椀琀 㔀 洀椀渀猀⸀ 漀爀 猀漀⸀ 嘀漀椀氀愀℀ 匀攀琀 攀最最猀⸀ഊ:-)
਀ഊLord Ras
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㘀 䨀愀渀 ㄀㤀㤀㠀 ㈀　㨀㄀㔀㨀㄀㔀 ⴀ　㠀　　ഊFrom: "Anne-Marie Rousseau" <acrouss at gte.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 爀攀挀椀瀀攀猀 ⠀瘀攀最攀琀愀爀椀愀渀⤀ഊ
਀䠀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀ഊMy favorite (so far! :)) vegetarian documented period recipe is frumenty
਀⠀戀愀爀氀攀礀⤀Ⰰ 攀猀瀀攀椀挀椀愀氀氀礀 眀栀攀渀 猀攀爀瘀攀搀 眀椀琀栀 愀 戀椀最 猀挀漀漀瀀 漀昀 昀甀渀最攀猀 漀渀 琀漀瀀⸀ഊ
਀䤀昀 礀漀甀 栀愀瘀攀 猀瀀攀挀椀昀椀挀 焀甀攀猀琀椀漀渀猀 漀渀 洀礀 爀攀挀漀渀猀琀爀甀挀椀漀渀猀Ⰰ 昀攀攀氀 昀爀攀攀 琀漀 愀猀欀 愀眀愀礀⸀ഊOh, and if you do use these, all I ask is that you let me know (I get a
਀戀甀稀稀 漀昀昀 欀渀漀眀椀渀最 瀀攀漀瀀氀攀 愀爀攀 攀愀琀椀渀最 洀礀 昀漀漀搀 愀氀氀 漀瘀攀爀 琀栀攀 瀀氀愀挀攀℀ 㨀⤀⤀ഊ
਀攀渀樀漀礀℀ഊ
਀䘀刀唀䴀䔀一吀夀 ⠀䐀椀甀攀爀猀愀 匀攀爀瘀椀挀椀愀 ⌀㄀Ⰰ 挀⸀ ㄀㌀㤀㤀⤀ഊFor to make furmenty. Nym clene wete & bray it in a morter wel, that the
਀栀漀氀礀猀 最漀渀 愀氀 漀昀Ⰰ ☀ 猀攀礀琀 礀琀 琀椀氀 琀礀 戀爀攀猀琀攀㬀 ☀ 渀礀洀 礀琀 甀瀀 ☀ 氀愀琀 椀琀 欀攀氀攀⸀ 䄀渀搀ഊnyum fayre fresch broth & swete mylk of almandys or swete mylk of kyne and
਀琀攀洀瀀攀爀 礀琀 愀氀⸀ ☀ 渀礀洀 琀栀攀 礀漀氀欀礀猀 漀昀 攀礀爀礀渀 ☀ 猀愀昀昀爀漀渀 ☀ 搀漀 琀栀攀爀攀琀漀⸀ 䈀漀礀氀攀 椀琀 愀ഊlityl & set yt adoun, & messe yt forthe wyth fat venysoun & fresch motoun.
਀ഊ1 cup pearl barley
਀㈀ ㌀⼀㐀 挀甀瀀猀 瘀攀最最椀攀 戀爀漀琀栀ഊ1/4 cup milk
਀瀀椀渀挀栀 猀愀昀昀爀漀渀ഊ1 egg
਀ഊStir barley into broiling broth, along with saffron. Cover pan and cook
਀漀瘀攀爀 瘀攀爀礀 氀漀眀 栀攀愀琀 ㌀　ⴀ㔀　 洀椀渀甀琀攀猀⸀ 匀琀椀爀 椀渀 戀攀愀琀攀渀 攀最最⸀ 匀琀椀爀 漀瘀攀爀 瘀攀爀礀 氀漀眀ഊheat for a few minutes before serving.
਀匀攀爀瘀攀猀 㘀⸀ഊ
਀ഊDate: Sun, 1 Mar 1998 23:05:31 -0800
਀䘀爀漀洀㨀 ∀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀∀ 㰀愀挀爀漀甀猀猀 愀琀 最琀攀⸀渀攀琀㸀ഊSubject: Re: SC - Frumenty for the Masses, revisited
਀ഊHi all from Anne-Marie
਀䬀愀琀 愀猀欀猀 愀戀漀甀琀 瀀爀攀瀀愀爀椀渀最 氀愀爀最攀 愀洀漀甀渀琀猀 漀昀 昀爀甀洀攀渀琀礀⸀ഊ
਀圀攀 搀椀搀 椀琀 昀漀爀 ㄀㔀　 眀椀琀栀 最爀攀愀琀 攀愀猀攀⸀ 圀攀 搀椀搀 琀栀攀 䔀渀最氀椀猀栀 洀攀愀琀 搀愀礀 瘀攀爀猀椀漀渀Ⰰഊsubstituting barley for the wheat (I can provide documentation and
਀樀甀猀琀椀昀椀挀愀琀椀漀渀 漀渀 爀攀焀甀攀猀琀⤀⸀ 圀攀 眀攀爀攀 最漀椀渀最 琀漀 猀攀爀瘀攀 椀琀 愀琀 愀渀 漀甀琀搀漀漀爀 攀瘀攀渀琀Ⰰഊand would ahve very limited facilities. I was desperately afraid that it
਀眀漀甀氀搀 戀甀爀渀 漀爀 猀挀漀爀挀栀 漀爀 琀甀爀渀 漀甀琀 愀猀 愀 最氀漀瀀瀀礀 最爀攀礀 洀攀猀猀⸀ഊ
਀圀栀愀琀 眀攀 搀椀搀 眀愀猀 琀眀漀 搀愀礀猀 戀攀昀漀爀攀 琀栀攀 攀瘀攀渀琀Ⰰ 挀漀漀欀 琀栀攀 戀愀爀氀攀礀 椀渀 琀栀攀 戀爀漀琀栀 愀渀搀ഊmilk with the saffron. When the barley was perfectly done, we stirred in
਀琀栀攀 爀愀眀 戀攀愀琀攀渀 攀最最 礀漀氀欀猀⸀ 圀攀 琀栀攀渀 猀攀愀氀攀搀 琀栀攀 猀氀椀洀攀礀 洀攀猀猀 椀渀 戀漀椀氀 椀渀 琀栀攀 戀愀最ഊseal-a-meals (NOT ZIPLOCKS!!!). The bags were then stored in coolers with
਀椀挀攀 甀渀琀椀氀 琀栀攀礀 眀攀爀攀 爀攀愀搀礀 琀漀 戀攀 猀攀爀瘀攀搀⸀ഊ
਀刀椀最栀琀 戀攀昀漀爀攀 洀攀愀氀琀椀洀攀 漀渀 猀椀琀攀Ⰰ 眀攀 栀攀愀琀攀搀 甀瀀 氀愀爀最攀 欀攀琀琀氀攀猀 漀昀 眀愀琀攀爀 甀猀椀渀最ഊmonster propane cookstoves, like you get at Costco up here. The bags of
਀昀爀甀洀攀渀琀礀 眀攀爀攀 搀爀漀瀀瀀攀搀 椀渀 琀栀攀 戀漀椀氀椀渀最 眀愀琀攀爀 戀愀琀栀⸀ 吀栀攀 爀愀眀 攀最最 挀漀漀欀攀搀 愀猀 琀栀攀ഊstuff heated up. You could tell they were done because the cold solid mass
਀漀昀 戀愀爀氀攀礀 戀攀挀愀洀攀 猀漀昀琀 愀渀搀 瀀氀椀愀戀氀攀 眀椀琀栀椀渀 琀栀攀 戀愀最⸀ 吀栀攀 戀愀最猀 眀攀爀攀 爀攀洀漀瘀攀搀ഊfrom the boiling water bath, cut open, and the frumenty dumped into a large
਀猀攀爀瘀椀渀最 搀椀猀栀⸀ഊ
਀吀愀搀愀愀愀愀℀ 渀漀 戀甀爀渀椀渀最Ⰰ 渀漀 猀挀漀爀挀栀椀渀最Ⰰ 渀漀 最氀漀瀀瀀礀 最爀攀礀 洀攀猀猀⸀ 䄀渀搀 洀漀猀琀 琀愀猀琀礀 眀椀琀栀ഊa big scoopful of Funges (stewed mushrooms and leeks with spices) on top.
਀夀甀洀 礀甀洀 礀甀洀℀ഊ
਀䜀漀漀搀 氀甀挀欀℀ഊ- --Anne-Marie
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㌀ 䴀愀爀 ㄀㤀㤀㠀 ㈀㈀㨀㌀㔀㨀　㐀 ⴀ　㠀　　ഊFrom: "Anne-Marie Rousseau" <acrouss at gte.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀㨀  䘀爀甀洀攀渀琀礀 昀漀爀 琀栀攀 䴀愀猀猀攀猀Ⰰ 刀攀瘀椀猀椀琀攀搀ഊ
਀䠀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀⸀⸀⸀⸀ഊKat says...
਀㸀ഊ> Not Ziplocs because of the danger of leakage, I assume?
਀夀攀瀀⸀ 䔀猀瀀攀挀椀愀氀氀礀 愀昀琀攀爀 戀攀椀渀最 猀栀漀瘀攀搀 椀渀琀漀 愀 瘀攀爀礀 昀甀氀氀 挀漀漀氀攀爀 愀渀搀 琀栀攀渀 搀甀洀瀀攀搀ഊinto a pot of boiling water. Better safe than sorry. The sealer bags are
਀挀栀攀愀瀀攀爀 琀栀愀渀 稀椀瀀瀀椀攀猀 愀渀礀眀愀礀⸀ഊ
਀㸀 䐀椀搀 礀漀甀 氀攀琀 琀栀攀 挀漀漀欀攀搀 最爀愀椀渀 挀漀漀氀 琀漀 爀漀漀洀 琀攀洀瀀⸀ 昀椀爀猀琀 戀攀昀漀爀攀 猀琀椀爀爀椀渀最 琀栀攀ഊraw beaten eggs in?
਀ഊNot on purpose...we just let it sit long enough to get the bags ready and
਀眀栀愀琀攀瘀攀爀 攀氀猀攀 漀渀 琀栀攀 猀琀漀瘀攀 琀漀 愀 最漀漀搀 瀀漀椀渀琀 眀栀攀爀攀 眀攀 挀漀甀氀搀 眀愀氀欀 愀眀愀礀⸀ 䤀渀ഊhindsight, it probably doesnt mattter too much as long as you stir really
਀眀攀氀氀 戀攀昀漀爀攀 礀漀甀 戀愀最⸀ 吀栀攀 漀爀椀最椀渀愀氀 栀愀猀 礀漀甀 愀搀搀 琀栀攀 攀最最 琀漀 琀栀攀 栀漀琀 戀愀爀氀攀礀ഊanyway.
਀ഊ> Just out of curiosity, what seasonings do you use in your Fungys?  I'm
਀甀猀椀渀最 猀愀昀昀爀漀渀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 愀 氀椀琀琀氀攀 挀甀戀攀戀 ⠀愀渀搀 䤀✀洀 甀猀椀渀最 栀漀洀攀洀愀搀攀 瘀攀最最椀攀ഊbroth rather than chicken stock this time, since I've had veggie RSVPs);
਀戀甀琀 䤀✀洀 漀瀀攀渀 琀漀 漀琀栀攀爀 瘀愀爀椀攀琀椀攀猀 愀猀 眀攀氀氀⸀⸀⸀  㨀ⴀ⤀  愀渀搀 䤀 䰀伀伀伀伀伀伀嘀䔀 琀栀椀猀 搀椀猀栀㬀ഊso any excuse to make a "test batch" for dinner...
਀ഊMe too! One of my favorites. I flavor mine with a good dose of poudre forte
਀⠀挀椀渀渀愀洀漀渀Ⰰ 最椀渀最攀爀Ⰰ 愀 琀愀搀 漀昀 挀氀漀瘀攀 愀渀搀 最爀愀椀渀猀 漀昀 瀀愀爀愀搀椀猀攀⸀ 吀漀渀礀 愀 氀愀 圀漀爀氀搀ഊSpice has my recipe on file and so I can just get a bag of it whenever I
਀眀愀渀琀⤀ 瀀氀甀猀 琀栀攀 猀愀昀昀爀漀渀⸀ 䤀 甀猀攀搀 瘀攀最最椀攀 戀爀漀琀栀 ⠀䤀 昀漀甀渀搀 琀栀攀 匀眀愀渀猀漀渀猀 戀爀愀渀搀 琀漀ഊbe the tastiest, though the label says it contains very unfortunate new
਀眀漀爀氀搀 椀渀最爀攀搀椀攀渀琀猀⸀ 䘀漀爀 甀猀 琀栀攀 戀椀最最攀猀琀 琀栀椀渀最 眀愀猀 琀栀愀琀 椀琀 一伀吀 挀漀渀琀愀椀渀 䴀匀䜀Ⰰഊwhich several people in our barony have problems with) as well as the
਀爀攀焀甀椀猀椀琀攀 氀攀攀欀猀⸀ 吀栀攀 猀攀挀爀攀琀Ⰰ 䤀 昀漀甀渀搀 眀愀猀 琀漀 戀漀椀氀 琀栀攀 猀琀甀昀昀 昀漀爀 愀 瘀攀爀礀 氀漀渀最ഊtime until there was very little broth left. The leeks cooked down to
਀愀氀洀漀猀琀 渀漀琀栀椀渀最 愀渀搀 琀栀攀 猀琀甀昀昀 眀愀猀 瘀攀爀礀 瘀攀爀礀 昀氀愀瘀漀爀昀甀氀℀ 夀甀洀℀ഊ
਀䜀漀漀搀 氀甀挀欀℀ 匀琀愀爀挀栀 椀渀 洀愀猀猀 焀甀愀渀琀椀琀椀攀猀 椀猀 椀渀琀椀洀椀搀愀琀椀渀最 琀漀 洀攀⸀ 吀栀椀猀 洀攀琀栀漀搀ഊworked well for us, and I hope it serves you too.
਀ഊ- --AM
਀ഊ
਀䐀愀琀攀㨀 吀甀攀Ⰰ ㌀㄀ 䴀愀爀 ㄀㤀㤀㠀 ㈀㄀㨀㌀㘀㨀㐀㜀 ⴀ　㠀　　ഊFrom: "Anne-Marie Rousseau" <acrouss at gte.net>
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀䌀ⴀ爀攀挀漀渀猀琀爀甀挀琀椀漀渀猀 漀昀 洀攀搀椀攀瘀愀氀 最爀愀椀渀 愀渀搀 氀攀最甀洀攀 搀椀猀栀攀猀ഊ
਀䠀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀ഊas promised, here's my reconstructions for medieval dishes that can be used
਀琀漀 挀漀洀戀椀渀攀 最爀愀椀渀猀 愀渀搀 氀攀最甀洀攀猀⸀ 䄀猀 䌀愀爀椀愀搀漀挀 栀愀猀 瀀漀椀渀琀攀搀 漀甀琀Ⰰ 琀栀椀猀 椀猀 渀漀琀 愀ഊmedieval concept, but these are reconstructions of medieval dishes, so I
਀最甀攀猀猀 椀琀猀 戀攀琀琀攀爀 琀栀愀渀 猀渀攀愀欀椀渀最 椀渀 礀漀甀爀 嘀攀最最椀攀 戀甀爀最攀爀 挀甀稀 琀栀攀爀攀✀猀 渀漀琀栀椀渀最ഊelse to eat.
਀ഊOnce again, formatting didn't transfer over well, and so if you need
਀挀椀琀愀琀椀漀渀猀Ⰰ 攀琀挀Ⰰ 氀攀琀 洀攀 欀渀漀眀⸀ 䄀渀搀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 愀猀 愀氀眀愀礀猀Ⰰ 椀昀 礀漀甀 挀栀漀漀猀攀 琀漀ഊuse my recipes, that's great, just let me know and please cite me
਀愀瀀瀀爀漀瀀爀椀愀琀攀氀礀⸀ഊThanks, and enjoy!
਀ⴀ ⴀⴀ䄀䴀ഊ
਀䘀刀唀䴀䔀一吀夀 ⠀䐀椀甀攀爀猀愀 匀攀爀瘀椀挀椀愀 ⌀㄀Ⰰ 挀㄀㌀㤀㤀⤀ഊFor to make furmenty. Nym clene wete & bray it in a morter wel, that the
਀栀漀氀礀猀 最漀渀 愀氀 漀昀Ⰰ ☀ 猀攀礀琀 礀琀 琀椀氀 礀琀 戀爀攀猀琀攀㬀 ☀ 渀礀洀 礀琀 甀瀀 ☀ 氀愀琀 椀琀 欀攀氀攀⸀ 䄀渀搀ഊnyum fayre fresch broth & swete mylk of almandys or swete mylk of kyne and
਀琀攀洀瀀攀爀 礀琀 愀氀⸀ ☀ 渀礀洀 琀栀攀 礀漀氀欀礀猀 漀昀 攀礀爀礀渀 ☀ 猀愀昀昀爀漀渀 ☀ 搀漀 琀栀攀爀攀琀漀⸀ 䈀漀礀氀攀 椀琀 愀ഊlityl & set yt adoun, & messe yt forthe wyth fat venysoun & fresch motoun.
਀ഊ1 cup pearl barley
਀㈀ ㌀⼀㐀 挀甀瀀猀 匀眀愀渀猀漀渀✀猀 戀爀愀渀搀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀ഊ1/4 cup whole milk
਀瀀椀渀挀栀 猀愀昀昀爀漀渀ഊ2 egg yolks
਀ഊStir the barley into the boiling broth, along with the saffron. Cover the
਀瀀愀渀 眀椀琀栀 愀 琀椀最栀琀 昀椀琀琀椀渀最 氀椀搀 愀渀搀 挀漀漀欀 漀瘀攀爀 瘀攀爀礀 氀漀眀 栀攀愀琀 ㌀　ⴀ㔀　 洀椀渀甀琀攀猀Ⰰഊuntil grain is tender. Stir in beaten egg yolks. Stir over very low heat
਀昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀 甀渀琀椀氀 琀栀攀 攀最最 猀攀琀猀⸀ 匀攀爀瘀攀 栀漀琀⸀ഊServes 6 (1/2 cup cooked barley per person)
਀ഊReconstruction notes: The original text of the English recipe calls for
਀眀栀攀愀琀Ⰰ 眀栀椀挀栀 椀猀 戀漀椀氀攀搀 甀渀琀椀氀 琀栀攀 栀甀氀氀猀 挀漀洀攀 漀昀昀 愀渀搀 最爀愀椀渀猀 猀眀攀氀氀 愀渀搀 戀甀爀猀琀⸀ഊThere is a similar recipe in le Menagier de Paris that uses barley instead
਀漀昀 眀栀攀愀琀Ⰰ 愀猀 眀攀氀氀 愀猀 愀 爀攀挀椀瀀攀 昀漀爀 昀爀甀洀攀渀琀礀 琀栀愀琀 猀瀀攀挀椀昀椀攀猀 琀漀 ∀栀甀氀氀 礀漀甀爀ഊwheat the same as you would for hulled barley". Based on this, and the
਀挀漀渀挀攀椀琀 漀昀 愀 䘀爀攀渀挀栀 挀漀漀欀Ⰰ 眀攀 挀栀漀猀攀 琀漀 甀猀攀 栀甀氀氀攀搀 戀愀爀氀攀礀 椀渀猀琀攀愀搀 漀昀 眀栀攀愀琀⸀ഊ
਀㰀猀渀椀瀀㸀ഊ
਀ഊDate: Sun, 8 Nov 1998 20:03:07 -0500
਀䘀爀漀洀㨀 洀攀爀洀愀礀搀攀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䌀栀爀椀猀琀椀渀攀 䄀 匀攀攀氀礀攀ⴀ䬀椀渀最⤀ഊSubject: Re: SC - Suggestions for vegetarian "main" dish needed
਀ഊ>Roast venison with pepper sauce
਀㸀ഊ>Apple tart (V)
਀㸀ഊ>As you can see, we need a vegetarian dish to complement the roast
਀㸀瘀攀渀椀猀漀渀⸀ഊ
਀㸀䈀爀愀渀最眀愀礀渀愀ഊ
਀        吀栀攀 洀漀猀琀 漀戀瘀椀漀甀猀 挀栀漀椀挀攀 琀漀 洀攀 眀漀甀氀搀 戀攀 愀 昀爀甀洀攀渀琀礀⸀  吀栀攀 最爀愀椀渀猀ഊfor the dish varied, but basically it was a dish made of cooked grains
਀⠀戀愀爀氀攀礀Ⰰ 眀栀攀愀琀Ⰰ 漀愀琀猀Ⰰ 攀琀挀⸀⤀⸀  䄀猀 愀渀 愀挀挀漀洀瀀愀渀椀洀攀渀琀 琀漀 瘀攀渀椀猀漀渀Ⰰ 椀琀 甀猀甀猀愀氀氀礀ഊhad meat chunks and/or fat in it, and sometimes was made with saffron
਀愀渀搀⼀漀爀 眀椀琀栀 攀最最猀 愀渀搀 挀爀攀愀洀 琀漀 洀愀欀攀 椀琀 爀椀挀栀⸀  䘀漀爀 愀 瘀攀最攀琀愀爀椀愀渀 瘀攀爀猀椀漀渀Ⰰ 䤀ഊwould cook your grains in a broth (our store sells a very good vegetarian
਀戀爀漀琀栀Ⰰ 挀栀椀挀欀攀渀 愀渀搀 戀攀攀昀 昀氀愀瘀漀爀猀℀⤀⸀  䤀 栀愀瘀攀 愀搀搀攀搀 漀渀椀漀渀猀 愀渀搀 洀甀猀栀爀漀漀洀猀 琀漀ഊmine  (The "briw" that I made for the Pennsic Cooks Reception was mixed
਀最爀愀椀渀猀Ⰰ ⴀ挀愀甀猀攀 䤀 栀愀搀 氀漀琀猀 漀昀 搀椀昀昀攀爀攀渀琀 最爀愀椀渀猀 氀攀昀琀 漀瘀攀爀 愀渀搀 渀漀琀 攀渀漀甀最栀 漀昀ഊany one to make a whole dish,  cooked with chicken soup [with onions], a
਀戀椀琀 漀昀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀Ⰰ 愀渀搀 猀氀椀挀攀搀 洀甀猀栀爀漀漀洀猀 愀搀搀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀攀ഊcooking process.  It was quite tasty.)  I wouldn't try to do without the
਀洀攀愀琀ⴀ昀氀愀瘀漀爀攀搀 戀爀漀琀栀 琀栀漀甀最栀Ⰰ 愀 戀椀最 瀀愀爀琀 漀昀 琀栀攀 爀椀挀栀渀攀猀猀 漀昀 琀栀攀 搀椀猀栀 挀漀洀攀猀ഊfrom that flavor - otherwise, you've got gruel! (which is what I'm
਀琀攀氀氀椀渀最 洀礀 爀漀漀洀洀愀琀攀 椀琀 椀猀㬀⤀ഊ
਀吀栀攀 䈀愀礀攀愀甀砀 吀愀瀀攀猀琀爀礀 栀愀猀 瀀椀挀琀甀爀攀猀 漀昀 琀栀攀 昀攀愀猀琀 昀漀爀 圀椀氀氀椀愀洀Ⰰ 愀渀搀 椀琀 栀愀猀ഊbeen conjectured tha two of the dishes are Venison and Frumenty.
਀        䜀漀漀搀 氀甀挀欀Ⰰഊ        Christianna
਀        琀栀椀渀欀 䤀✀氀氀 最漀 眀愀爀洀 甀瀀 猀漀洀攀 最爀甀攀氀 昀漀爀 搀椀渀渀攀爀 㨀⤀ഊ
਀ഊDate: Tue, 10 Nov 1998 09:11:04 EST
਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - cooking frumenty
਀ഊlainie at gladstone.uoregon.edu writes:
਀㰀㰀 匀漀洀攀琀栀椀渀最 樀甀猀琀 瀀漀瀀瀀攀搀 漀甀琀 漀昀 琀栀攀 戀愀挀欀 漀昀 洀礀 栀攀愀搀 爀攀最愀爀搀椀渀最ഊ frumently, and I though I'd ask- how do you keep it from scorching,
਀ 瀀愀爀琀椀挀甀氀愀爀氀礀 椀渀 氀愀爀最攀 戀愀琀挀栀攀猀㼀  㸀㸀ഊ
਀䈀爀椀渀最 琀栀攀 眀愀琀攀爀 琀漀 愀 爀漀氀氀椀渀最 戀漀椀氀Ⰰ 愀搀搀 猀攀愀猀漀渀椀渀最猀Ⰰ 昀愀琀 愀渀搀 漀琀栀攀爀 琀栀椀渀最猀 攀砀挀攀瀀琀ഊgrain. Bring to a rolling boil again. Add grain; stirring as you add it. This
਀挀愀渀 戀攀 愀挀挀漀洀瀀氀椀猀栀攀搀 眀椀琀栀 漀渀攀 瀀攀爀猀漀渀 猀琀椀爀爀椀渀最 眀栀椀氀攀 琀栀攀 漀琀栀攀爀 瀀漀甀爀猀⸀ 䈀爀椀渀最 琀漀 愀ഊboil again making sure you stir the grain FREQUENTLY lifting it from the
਀戀漀琀琀漀洀⸀ 䌀漀瘀攀爀 吀䤀䜀䠀吀䰀夀⸀ 吀甀爀渀 漀昀昀 栀攀愀琀⸀ 䐀伀 一伀吀 䰀䤀䘀吀 吀䠀䔀 䰀䤀䐀⸀䰀攀愀瘀攀 挀漀瘀攀爀攀搀 昀漀爀ഊabout 30 to 40 minutes. DO NOT LIFT THE LID. This should produce mass cooked
਀最爀愀椀渀猀 琀栀愀琀 愀爀攀 昀甀氀氀礀 挀漀漀欀攀搀 愀渀搀 甀渀猀挀漀爀挀栀攀搀⸀ഊ
਀刀愀猀ഊ
਀ഊDate: Wed, 11 Nov 1998 16:42:26 -0800
਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Suggestions for vegetarian "main" dish needed
਀ഊBrangwayna also asked about cooking frumenty; here is our current recipe:
਀ഊFrumente
਀䌀甀爀礀攀 漀渀 䤀渀最氀礀猀挀栀 瀀⸀ 㤀㠀 ⠀䘀漀爀洀攀 漀昀 䌀甀爀礀 渀漀⸀ ㄀⤀ഊ
਀吀漀 洀愀欀攀 昀爀甀洀攀渀琀攀⸀ 吀愀欀 挀氀攀渀攀 眀栀攀琀攀 ☀ 戀爀愀礀攀 礀琀 眀攀氀 椀渀 愀 洀漀爀琀攀爀 琀礀氀 琀栀攀 栀漀氀攀猀ഊgon of; sethe it til it breste in water. Nym it vp & lat it cole. Tak good
਀戀爀漀琀栀 ☀ 猀眀攀琀攀 洀礀氀欀 漀昀 欀礀渀 漀爀 漀昀 愀氀洀愀渀搀 ☀ 琀攀洀瀀攀爀攀 椀琀 琀栀攀爀眀椀琀栀⸀ 一礀洀 礀攀氀欀礀猀 漀昀ഊeyren rawe & saffroun & cast therto; salt it; lat it nought boyle after the
਀攀礀爀攀渀 戀攀攀渀 挀愀猀琀 琀栀攀爀椀渀渀攀⸀ 䴀攀猀猀攀 椀琀 昀漀爀琀栀 眀椀琀栀 瘀攀渀攀猀漀甀渀 漀爀 眀椀琀栀 昀愀琀 洀漀琀漀甀渀ഊfresch. [end of original; thorns replaced by th's]
਀ഊ1 c cracked wheat
਀㈀ 挀 眀愀琀攀爀ഊ1/3 c chicken broth
਀㄀⼀㌀ 挀 眀栀漀氀攀 洀椀氀欀 ⠀漀爀 愀氀洀漀渀搀 洀椀氀欀⤀ഊ2 egg yolks
਀㐀 琀栀爀攀愀搀猀 猀愀昀昀爀漀渀ഊ1/2 t salt
਀ഊBring water to a boil. Add wheat and bring back to a boil, cook about 10
਀洀椀渀Ⰰ 琀栀攀渀 爀攀洀漀瘀攀 氀椀搀 愀渀搀 挀漀漀氀Ⰰ 眀椀琀栀 漀挀挀愀猀椀漀渀愀氀 猀琀椀爀爀椀渀最 琀漀 栀愀猀琀攀渀 琀栀攀ഊcooling and break up the pasty lumps. Crush saffron into a little of the
਀戀爀漀琀栀㬀 愀搀搀 猀愀昀昀爀漀渀Ⰰ 戀爀漀琀栀 愀渀搀 眀栀漀氀攀 洀椀氀欀 琀漀 琀栀攀 眀栀攀愀琀 愀渀搀 栀攀愀琀⸀ 圀栀攀渀 栀攀愀琀攀搀ഊthrough, stir in egg yolks and salt. Frumenty is traditionally served with
਀瘀攀渀椀猀漀渀㬀 琀栀椀猀 爀攀挀椀瀀攀 愀氀猀漀 猀甀最最攀猀琀猀 猀攀爀瘀椀渀最 眀椀琀栀 洀甀琀琀漀渀⸀ഊ
਀䔀氀椀稀愀戀攀琀栀⼀䈀攀琀琀礀 䌀漀漀欀ഊ
਀ഊDate: Fri, 15 Jan 1999 09:06:58 -0800
਀䘀爀漀洀㨀 䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀 㰀愀挀爀漀甀猀猀 愀琀 最琀攀⸀渀攀琀㸀ഊSubject: Re: SC - Frumenty Recipes
਀ഊHi all from Anne-Marie
਀ഊHere's the version of frumenty I did for our BoonDay meal a few years back.
਀䌀栀攀挀欀 漀甀琀 开匀攀爀瘀攀 椀琀 䘀漀爀琀栀开 椀昀 礀漀甀 眀愀渀琀 琀栀攀 眀栀漀氀攀 愀爀琀椀挀氀攀℀ 圀攀 洀愀搀攀 椀琀 椀渀ഊsmallish batches up to the point where you put in the raw egg and put it in
਀猀攀愀氀攀搀 戀漀椀氀椀渀最 戀愀最猀 ⠀一伀吀 娀䤀倀䰀伀䌀䬀匀℀⤀⸀ 伀渀 猀椀琀攀 眀攀 最漀琀 戀椀最 瀀漀琀猀 漀昀 眀愀琀攀爀 戀漀椀氀椀渀最ഊand dropped the bags in. When the hard cold lumps became soft and pliable,
਀琀栀攀 攀最最 眀愀猀 挀漀漀欀攀搀 愀渀搀 琀栀攀 猀琀甀昀昀 眀愀猀 栀漀琀 琀栀爀漀甀最栀⸀ഊ
਀眀漀爀欀攀搀 氀椀欀攀 愀 挀栀愀爀洀Ⰰ 琀栀漀甀最栀 渀漀琀 瀀攀爀椀漀搀 椀渀 洀攀琀栀漀搀 愀琀 愀氀氀⸀ 圀攀 搀椀搀 琀栀椀猀 甀瀀 琀栀攀ഊhill from the event so no one would have their little medieval dream shattered
਀㨀⤀⸀ 吀栀攀 昀漀漀搀 眀愀猀 挀愀爀爀椀攀搀 搀漀眀渀 昀爀漀洀 琀栀攀 ∀欀椀琀挀栀攀渀∀ 漀渀 戀椀最 戀漀愀爀搀猀 戀礀 戀甀爀氀攀礀ഊservers, just like a Brugel painting :).
਀ഊGood luck!
਀ⴀ ⴀⴀ䄀䴀ഊ
਀䘀刀唀䴀䔀一吀夀 ⠀䐀椀甀攀爀猀愀 匀攀爀瘀椀挀椀愀 ⌀㄀Ⰰ 挀㄀㌀㤀㤀⤀ഊFor to make furmenty. Nym clene wete & bray it in a morter wel, that the holys
਀最漀渀 愀氀 漀昀Ⰰ ☀ 猀攀礀琀 礀琀 琀椀氀 礀琀 戀爀攀猀琀攀㬀 ☀ 渀礀洀 礀琀 甀瀀 ☀ 氀愀琀 椀琀 欀攀氀攀⸀ 䄀渀搀 渀礀甀洀 昀愀礀爀攀ഊfresch broth & swete mylk of almandys or swete mylk of kyne and temper yt al. &
਀渀礀洀 琀栀攀 礀漀氀欀礀猀 漀昀 攀礀爀礀渀 ☀ 猀愀昀昀爀漀渀 ☀ 搀漀 琀栀攀爀攀琀漀⸀ 䈀漀礀氀攀 椀琀 愀 氀椀琀礀氀 ☀ 猀攀琀 礀琀ഊadoun, & messe yt forthe wyth fat venysoun & fresch motoun.
਀ഊ1 cup pearl barley
਀㈀ ㌀⼀㐀 挀甀瀀猀 匀眀愀渀猀漀渀✀猀 戀爀愀渀搀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀ഊ1/4 cup whole milk
਀瀀椀渀挀栀 猀愀昀昀爀漀渀ഊ2 egg yolks
਀ഊStir the barley into the boiling broth, along with the saffron. Cover the pan
਀眀椀琀栀 愀 琀椀最栀琀 昀椀琀琀椀渀最 氀椀搀 愀渀搀 挀漀漀欀 漀瘀攀爀 瘀攀爀礀 氀漀眀 栀攀愀琀 ㌀　ⴀ㔀　 洀椀渀甀琀攀猀Ⰰ 甀渀琀椀氀 最爀愀椀渀ഊis tender. Stir in beaten egg yolks. Stir over very low heat for a few minutes
਀甀渀琀椀氀 琀栀攀 攀最最 猀攀琀猀⸀ 匀攀爀瘀攀 栀漀琀⸀ഊServes 6 (1/2 cup cooked barley per person)
਀ഊReconstruction notes: The original text of the English recipe calls for wheat,
਀眀栀椀挀栀 椀猀 戀漀椀氀攀搀 甀渀琀椀氀 琀栀攀 栀甀氀氀猀 挀漀洀攀 漀昀昀 愀渀搀 最爀愀椀渀猀 猀眀攀氀氀 愀渀搀 戀甀爀猀琀⸀ 吀栀攀爀攀 椀猀 愀ഊsimilar recipe in le Menagier de Paris that uses barley instead of wheat, as
਀眀攀氀氀 愀猀 愀 爀攀挀椀瀀攀 昀漀爀 昀爀甀洀攀渀琀礀 琀栀愀琀 猀瀀攀挀椀昀椀攀猀 琀漀 ∀栀甀氀氀 礀漀甀爀 眀栀攀愀琀 琀栀攀 猀愀洀攀 愀猀ഊyou would for hulled barley". Based on this, and the conceit of a French
਀挀漀漀欀Ⰰ 眀攀 挀栀漀猀攀 琀漀 甀猀攀 栀甀氀氀攀搀 戀愀爀氀攀礀 椀渀猀琀攀愀搀 漀昀 眀栀攀愀琀ഊ
਀ഊDate: Mon, 18 Jan 1999 09:51:02 -0500
਀䘀爀漀洀㨀 ∀䜀攀搀渀攀礀Ⰰ 䨀攀昀昀爀攀礀∀ 㰀最攀搀樀攀　㄀ 愀琀 洀愀椀氀⸀挀愀椀⸀挀漀洀㸀ഊSubject: RE: SC - Frumenty Recipes
਀ഊHere is a link to a recipe I used for a feast I did recently. It had a very
਀猀椀洀瀀氀攀 愀渀搀 琀愀猀琀礀 昀爀甀洀攀渀琀攀Ⰰ 愀氀洀漀猀琀 椀搀椀漀琀 瀀爀漀漀昀 ⠀ 䤀 愀洀 渀漀琀 樀甀猀琀 愀渀礀 椀搀椀漀琀℀⤀⸀ഊ
਀栀琀琀瀀㨀⼀⼀眀眀眀㈀⸀椀挀漀渀渀⸀渀攀琀⼀最攀搀渀攀礀⼀刀攀挀椀瀀攀猀⼀昀爀甀洀攀渀琀攀⸀栀琀洀ഊ
਀夀漀甀 洀愀礀 眀愀渀琀 琀漀 愀搀樀甀猀琀 琀栀攀 猀愀昀昀爀漀渀 愀洀漀甀渀琀⸀ 䤀 琀栀椀渀欀 琀栀愀琀 愀 氀椀琀琀氀攀 洀漀爀攀 眀漀甀氀搀ഊimprove the color. ( use your judgement. the Saffron might change the
਀氀椀最栀琀氀礀 猀眀攀攀琀 昀氀愀瘀漀爀 漀昀 琀栀椀猀 漀渀攀⸀ഊ
਀吀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 椀猀 昀爀漀洀 愀 昀漀甀爀琀攀攀渀琀栀 挀攀渀琀甀爀礀 洀愀渀甀猀挀爀椀瀀琀Ⰰ 愀猀 瀀甀戀氀椀猀栀攀搀 戀礀ഊButler and Heiatt in "an Ordinance of Pottage".
਀ഊbrandu
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㠀 䨀愀渀 ㄀㤀㤀㤀 ㄀㄀㨀㌀㘀㨀㐀　 ⴀ　㔀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 刀攀挀椀瀀攀猀ഊ
਀䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀 眀爀漀琀攀㨀ഊ> you cook the barley in the milk, I believe (deleted the orignian message,
਀㸀 猀漀爀爀礀℀⤀ഊ> stir the raw eggs into the cooled cooked barley, bag it up. the heating
਀㸀 瀀爀漀挀攀猀猀 眀椀氀氀 挀漀漀欀 琀栀攀 攀最最猀 愀渀搀 礀漀甀 眀漀渀琀 最攀琀 猀挀爀愀洀戀氀攀搀 攀最最猀⸀ഊ> --AM
਀ഊPresumably the vegetable broth is mixed with the milk before cooking. Do
਀眀攀 渀攀攀搀 琀漀 攀洀瀀栀愀猀椀稀攀 琀栀愀琀 琀栀攀 挀漀漀欀攀搀 戀愀爀氀攀礀 猀栀漀甀氀搀 戀攀 挀漀漀氀攀搀 甀渀琀椀氀ഊ_cold_ before the raw egg is stirred in? We don't want anything that
਀洀椀最栀琀 戀攀 椀渀 琀栀漀猀攀 攀最最猀 琀漀 栀愀瘀攀 愀 挀栀愀渀挀攀 琀漀 椀渀挀甀戀愀琀攀 昀漀爀 洀漀爀攀 琀栀愀渀 愀渀ഊhour, maximum. I'm sure most of us realize this, but we prolly ought not
਀琀漀 琀愀欀攀 椀琀 昀漀爀 最爀愀渀琀攀搀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀Ⰰ 琀爀漀甀戀氀攀洀愀欀攀爀 瀀愀爀 攀砀挀攀氀氀攀渀挀攀ഊ
਀ഊDate: Sun, 17 Jan 1999 20:11:45 -0800
਀䘀爀漀洀㨀 䄀渀渀攀ⴀ䴀愀爀椀攀 刀漀甀猀猀攀愀甀 㰀愀挀爀漀甀猀猀 愀琀 最琀攀⸀渀攀琀㸀ഊSubject: Re: SC - Frumenty Recipes
਀ഊhi all from Anne-Marie
਀ഊre: cootie control in cooked barley with raw eggs...
਀ഊDidn't I mentiion that the barley is refrigerated the whole time until its
਀挀漀漀欀攀搀㼀 䈀愀爀氀攀礀 漀渀 椀琀猀 漀眀渀Ⰰ 漀渀挀攀 挀漀漀欀攀搀 洀愀欀攀猀 漀渀攀 漀昀 琀栀攀 戀攀猀琀 戀愀挀琀攀爀椀愀氀ഊgrowth mediums there is. Add raw eggs, and its asking for trouble!
਀䘀漀爀琀甀渀愀琀攀氀礀 琀栀攀 戀愀最猀 昀椀琀 渀椀挀攀氀礀 椀渀 愀 挀漀漀氀攀爀⸀ഊ
਀ⴀ ⴀⴀ䄀䴀ഊ
਀ഊDate: Fri, 22 Jan 1999 15:52:12 -0600
਀䘀爀漀洀㨀 䰀夀一 䴀 倀䄀刀䬀䤀一匀伀一 㰀愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀㸀ഊSubject: Re: SC - 14th Century Food--barley frumenty
਀ഊEarlier this week, I posted Anne-Marie for the documentation of barley
਀昀爀甀洀攀渀琀礀Ⰰ 愀渀搀 礀攀猀琀攀爀搀愀礀 䤀 眀愀猀 氀漀漀欀椀渀最 琀栀爀漀甀最栀 䴀椀猀琀爀攀猀猀 䔀氀椀稀愀戀攀琀栀✀猀ഊChiquart, and found 3 recipes, in the invalid section: #75, 77, 78, that
਀愀爀攀 昀漀爀 戀愀爀氀攀礀Ⰰ 猀攀洀漀氀椀渀愀 愀渀搀 漀愀琀洀攀愀氀⸀  吀栀攀礀 挀攀爀琀愀椀渀氀礀 猀漀甀渀搀 氀椀欀攀 昀爀甀洀攀渀琀礀ഊto me.  I can't post them right now without crashing the computer: that
਀昀椀氀攀 椀猀 琀漀漀 氀愀爀最攀Ⰰ 戀甀琀 椀昀 愀渀礀漀渀攀 椀猀 氀漀漀欀椀渀最 愀琀 琀栀攀 漀渀ⴀ氀椀渀攀 挀漀瀀礀 椀渀 䐀甀欀攀ഊSir Cariadoc's web site, or has a file, try these and see if you think
਀琀栀攀礀 愀爀攀 昀爀甀洀攀渀琀礀⸀  䤀✀搀 氀椀欀攀 琀漀 欀渀漀眀 漀琀栀攀爀 漀瀀椀渀椀漀渀猀⸀ഊ
਀䄀氀氀椀猀漀渀ഊallilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
਀䬀椀渀最搀漀洀 漀昀 䄀攀琀栀攀氀洀攀愀爀挀ഊ
਀ഊDate: Thu, 25 Feb 1999 10:17:46 EST
਀䘀爀漀洀㨀 䜀攀爀攀欀爀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - Frumenty using barley?
਀ഊEvery period recipe I can find at the moment (2 15th, Miscellany, etc.)
਀猀愀礀猀 眀栀攀愀琀 昀漀爀 䘀爀甀洀攀渀琀礀⸀ഊ
਀䈀甀琀 䤀 ⴀ琀栀椀渀欀ⴀ 䤀✀瘀攀 猀攀攀渀 漀渀攀 猀氀椀最栀琀氀礀 瘀愀最甀攀 爀攀昀攀爀攀渀挀攀 琀漀 戀愀爀氀攀礀 栀攀爀攀Ⰰ 愀渀搀ഊmy lord has an ancient recipe in his files that calls for barley (ancient
਀洀攀愀渀猀 栀攀 挀漀瀀椀攀搀 椀琀 昀爀漀洀 愀 猀漀甀爀挀攀 琀栀愀琀 氀攀昀琀 眀椀琀栀 愀 昀漀爀洀攀爀 最椀爀氀昀爀椀攀渀搀Ⰰഊ8-)).  Can anyone quote me a period reference for barley, please?
਀ഊChimene & Gerek
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㔀 䘀攀戀 ㄀㤀㤀㤀 　㤀㨀㌀㤀㨀㌀㐀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 甀猀椀渀最 戀愀爀氀攀礀㼀ഊ
਀㸀 䔀瘀攀爀礀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 䤀 挀愀渀 昀椀渀搀 愀琀 琀栀攀 洀漀洀攀渀琀 ⠀㈀ ㄀㔀琀栀Ⰰ 䴀椀猀挀攀氀氀愀渀礀Ⰰ 攀琀挀⸀⤀ഊ> says wheat for Frumenty.
਀㸀ഊ> But I -think- I've seen one slightly vague reference to barley here, and
਀㸀 洀礀 氀漀爀搀 栀愀猀 愀渀 愀渀挀椀攀渀琀 爀攀挀椀瀀攀 椀渀 栀椀猀 昀椀氀攀猀 琀栀愀琀 挀愀氀氀猀 昀漀爀 戀愀爀氀攀礀 ⠀愀渀挀椀攀渀琀ഊ> means he copied it from a source that left with a former girlfriend,
਀㸀 㠀ⴀ⤀⤀⸀  䌀愀渀 愀渀礀漀渀攀 焀甀漀琀攀 洀攀 愀 瀀攀爀椀漀搀 爀攀昀攀爀攀渀挀攀 昀漀爀 戀愀爀氀攀礀Ⰰ 瀀氀攀愀猀攀㼀ഊ>
਀㸀 䌀栀椀洀攀渀攀 ☀ 䜀攀爀攀欀ഊ
਀䈀愀爀氀攀礀 倀漀氀攀渀琀愀ഊ
਀⠀倀氀椀渀礀Ⰰ 一愀琀甀爀愀氀椀猀 䠀椀猀琀漀爀椀愀Ⰰ ㄀㠀Ⰰ 㜀㌀Ⰰ 愀猀 琀愀欀攀渀 昀爀漀洀 䜀椀愀挀漀猀愀Ⰰ 䄀 吀愀猀琀攀 漀昀ഊAncient Rome)
਀ഊVicenis hordei libris ternas seminis lini et coriandri selibram salisque
਀愀挀攀琀愀戀甀氀甀洀⸀ഊ
਀䘀漀爀 攀愀挀栀 ㈀　 氀椀戀爀愀攀 漀昀 戀愀爀氀攀礀Ⰰ ㌀ 氀椀戀爀愀攀 漀昀 氀椀渀猀攀攀搀猀 愀渀搀 ㄀⼀㈀ 氀椀戀爀愀 漀昀ഊcoriander, in addition to an acetabulum of salt.
਀ഊ Serves 4.
਀ഊ12 oz. ground barley
਀㌀ 吀戀猀⸀ 氀椀渀猀攀攀搀猀ഊ2 tsp. coriander
਀猀甀昀昀椀挀椀攀渀琀 猀愀氀琀ഊ
਀䈀漀椀氀 ㄀ 焀甀愀爀琀 漀昀 眀愀琀攀爀Ⰰ 最爀愀搀甀愀氀氀礀 愀搀搀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀Ⰰ 愀渀搀 氀攀愀瘀攀 琀漀 挀漀漀欀 昀漀爀ഊapproximately 1 hour.  Add more boiling water if the barley consumes too
਀洀甀挀栀⸀  䄀 洀漀爀攀 昀氀愀瘀漀爀昀甀氀 瀀漀氀攀渀琀愀 挀愀渀 戀攀 漀戀琀愀椀渀攀搀 戀礀 挀漀漀欀椀渀最 琀栀攀 戀愀爀氀攀礀 椀渀ഊmeat stock or vegetable broth instead of water.
਀ഊFrumenty and polenta both mean cooked grain.  Cooked grains are common from
਀䄀渀琀椀焀甀椀琀礀 琀漀 琀栀攀 倀爀攀猀攀渀琀⸀  䤀 猀甀猀瀀攀挀琀 琀栀攀 爀攀愀猀漀渀 琀栀愀琀 眀栀攀愀琀 椀猀 琀栀攀 挀漀洀洀漀渀ഊgrain in frumenty is that wheat has the lowest yield per acre of any of the
਀挀攀爀攀愀氀猀 愀渀搀 椀猀 琀栀攀爀攀昀漀爀攀 琀栀攀 洀漀猀琀 攀砀瀀攀渀猀椀瘀攀 漀昀 最爀愀椀渀猀Ⰰ 洀愀欀椀渀最 椀琀 琀栀攀 洀漀猀琀ഊappropriate for a noble's table.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㌀ 䴀愀爀 ㄀㤀㤀㤀 ㄀㘀㨀㔀㘀㨀㄀㠀 䔀匀吀ഊFrom: Gerekr at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 ⴀ 䄀一伀吀䠀䔀刀 焀甀攀猀琀椀漀渀℀ഊ
਀圀攀 最漀琀 㐀 瘀攀爀猀椀漀渀猀 漀昀 ⠀眀栀攀愀琀⤀ 昀爀甀洀攀渀琀礀 琀栀爀甀 挀漀漀欀椀渀最 渀椀最栀琀 猀甀挀挀攀猀猀昀甀氀氀礀Ⰰഊand a decision made for the 12N course ... except for the philosophical
਀搀攀戀愀琀攀 琀栀愀琀 愀爀漀猀攀 漀瘀攀爀 眀栀攀琀栀攀爀 眀栀攀愀琀 戀攀爀爀椀攀猀Ⰰ 挀爀愀挀欀攀搀 眀栀攀愀琀 漀爀 戀甀氀最甀爀ഊwould have been a closer texture match to what period diners would have
਀最漀琀琀攀渀⼀攀砀瀀攀挀琀攀搀⸀ഊ
਀吀栀愀琀 椀猀Ⰰ 挀栀攀眀攀礀 眀栀漀氀攀 最爀愀椀渀 欀攀爀渀攀氀猀 椀渀 猀愀甀挀攀Ⰰ 漀爀 昀氀愀瘀漀爀攀搀 洀甀猀栀⸀ഊ
਀吀栀攀 椀猀猀甀攀 挀愀洀攀 甀瀀 瀀愀爀琀氀礀 戀攀挀愀甀猀攀 漀昀 愀氀氀 琀栀攀 栀甀氀氀椀渀最 愀渀搀 戀爀攀愀欀椀渀最ഊinstructions in almost all the recipes.  I was assuming that those are
਀琀栀攀爀攀 戀攀挀愀甀猀攀 眀栀漀氀攀ⴀ最爀愀椀渀猀 最漀琀 猀琀漀爀攀搀 椀渀 愀 氀攀猀猀ⴀ爀攀昀椀渀攀搀 猀琀愀琀攀 琀栀愀渀 琀栀攀ഊwheat berries you can get at the grocery store... that there actually
਀ⴀ ⴀ眀攀爀攀ⴀ 栀甀氀氀猀 琀漀 戀爀攀愀欀 甀瀀 愀渀搀 爀攀洀漀瘀攀 ⠀挀漀洀洀攀渀琀猀 椀渀 猀漀洀攀 爀攀挀椀瀀攀猀 愀戀漀甀琀ഊ"doing away the chaff" (sic)).  Personally I (Chimene) prefer the chewier
਀琀攀砀琀甀爀攀 漀昀 攀瘀攀渀 挀漀洀瀀氀攀琀攀氀礀 挀漀漀欀攀搀 眀栀攀愀琀 戀攀爀爀椀攀猀 ⠀愀渀搀 欀攀瀀琀 搀攀爀椀猀椀瘀攀氀礀ഊreferring to the cracked wheat result as "peasant pap", 8-0!), but I'm
਀琀栀攀 戀攀渀攀昀椀挀椀愀爀礀 漀昀 ㈀　琀栀䌀 搀攀渀琀椀猀琀爀礀⸀  伀琀栀攀爀猀 ⠀䜀攀爀攀欀⤀ 瀀爀攀昀攀爀爀攀搀 琀栀攀 洀甀猀栀ഊform.
਀ഊWe prepared 4 versions, 3 with wheat berries, and one with cracked wheat,
਀眀栀椀挀栀 洀愀礀 栀愀瘀攀 琀甀爀渀攀搀 漀甀琀 洀甀猀栀椀攀爀 琀栀愀渀 椀昀 眀攀✀搀 甀猀攀搀 ∀戀甀氀最甀爀∀ ⴀⴀ 挀爀愀挀欀攀搀ഊwheat and bulgur -are- two different things, yes?  We're assuming bulgur
਀椀猀 琀漀 挀爀愀挀欀攀搀 眀栀攀愀琀 猀漀爀琀 漀昀 氀椀欀攀 猀琀攀攀氀ⴀ挀甀琀 漀愀琀猀 漀愀琀洀攀愀氀 椀猀 琀漀 爀漀氀氀攀搀 漀愀琀猀ഊoatmeal, and are going to check by doing a set for next meeting.
਀ഊAnd someone raised the side issue that the common commercial wheat
਀戀攀爀爀椀攀猀 琀栀愀琀 眀攀 甀猀攀搀 眀攀爀攀 瀀爀漀戀愀戀氀礀 愀 栀愀爀搀 眀栀攀愀琀Ⰰ 眀栀攀爀攀 洀漀猀琀 漀昀 琀栀攀 瀀攀爀椀漀搀ഊEuropean stuff was a soft variety.  Whether this is a distinction we can
਀攀砀瀀攀挀琀 琀漀 椀洀瀀漀猀攀 漀渀 栀漀琀攀氀 挀漀漀欀猀 ⠀䐀漀甀戀氀攀 吀爀攀攀⤀ 洀愀礀 洀愀欀攀 琀栀椀猀 愀 洀漀漀琀 瀀漀椀渀琀Ⰰഊbut it was raised.  Although in -this- town, we probably have a
਀爀攀愀猀漀渀愀戀氀礀 最漀漀搀 挀栀愀渀挀攀 漀昀 琀栀攀椀爀 昀椀渀搀椀渀最 椀琀 椀昀 琀栀攀礀 氀漀漀欀 昀漀爀 椀琀Ⰰ 愀琀 氀攀愀猀琀⸀ഊ
਀匀漀Ⰰ 琀栀攀爀攀✀猀 愀渀漀琀栀攀爀 挀漀甀瀀氀攀 漀昀 焀甀攀猀琀椀漀渀猀℀  圀栀漀 眀漀甀氀搀愀 琀栀甀渀欀 椀琀℀ഊ
਀吀栀愀渀欀猀Ⰰ ☀ 氀漀漀欀椀渀最 昀漀爀眀愀爀搀 琀漀 攀爀甀搀椀琀椀漀渀Ⰰ 攀渀氀椀最栀琀攀渀洀攀渀琀Ⰰ 攀琀挀⸀Ⰰ 㠀ⴀ⤀ⰀഊChimene & Gerek
਀ഊ
਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㔀 䴀愀爀 ㄀㤀㤀㤀 ㄀㈀㨀㄀㠀㨀㐀㄀ ⴀ　㔀　　ഊFrom: Christine A Seelye-King <mermayde at juno.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 ⴀ 䄀一伀吀䠀䔀刀 焀甀攀猀琀椀漀渀℀ഊ
਀㸀圀攀 瀀爀攀瀀愀爀攀搀 㐀 瘀攀爀猀椀漀渀猀Ⰰ ㌀ 眀椀琀栀 眀栀攀愀琀 戀攀爀爀椀攀猀Ⰰ 愀渀搀 漀渀攀 眀椀琀栀 挀爀愀挀欀攀搀 眀栀攀愀琀Ⰰഊ>which may have turned out mushier than if we'd used "bulgur" -- cracked
਀㸀眀栀攀愀琀 愀渀搀 戀甀氀最甀爀 ⴀ愀爀攀ⴀ 琀眀漀 搀椀昀昀攀爀攀渀琀 琀栀椀渀最猀Ⰰ 礀攀猀㼀  圀攀✀爀攀 愀猀猀甀洀椀渀最 戀甀氀最甀爀ഊ>is to cracked wheat sort of like steel-cut oats oatmeal is to rolled oats
਀㸀漀愀琀洀攀愀氀Ⰰ 愀渀搀 愀爀攀 最漀椀渀最 琀漀 挀栀攀挀欀 戀礀 搀漀椀渀最 愀 猀攀琀 昀漀爀 渀攀砀琀 洀攀攀琀椀渀最⸀ഊ
਀吀漀 洀礀 欀渀漀眀氀攀搀最攀Ⰰ 䌀爀愀挀欀攀搀 圀栀攀愀琀 愀渀搀 䈀甀氀最愀爀 圀栀攀愀琀 愀爀攀 甀猀攀搀 椀渀琀攀爀挀栀愀渀最攀愀戀氀礀⸀ഊ No doubt someone else will come up with the reason there are two names,
਀戀甀琀 䤀 琀栀椀渀欀 椀渀 挀漀洀洀漀渀 ⠀洀漀搀攀爀渀⤀ 甀猀攀Ⰰ 琀栀攀礀 愀爀攀 琀栀攀 猀愀洀攀⸀ഊ
਀        䴀椀猀琀爀攀猀猀 䌀栀爀椀猀琀椀愀渀渀愀 䴀愀挀䜀爀愀椀渀ഊ
਀ഊDate: Wed, 17 Mar 1999 06:15:34 -0600
਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Frumenty - yet one nore question!
਀ഊHaving finally found the yellowing notes, we have an adaptation of a recipe
਀昀漀爀 昀爀甀洀攀渀琀礀 昀爀漀洀 刀漀戀攀爀琀 䴀愀礀✀猀 吀栀攀 䄀挀挀漀洀瀀氀椀猀栀琀 䌀漀漀欀 ⠀㄀㘀㘀　⤀Ⰰ 眀栀椀挀栀 瀀氀愀挀攀猀 椀琀ഊout of period.  Since the original recipe is not referenced, I have no idea
਀栀漀眀 挀氀漀猀攀 琀栀椀猀 洀愀琀挀栀攀猀 琀栀攀 漀爀椀最椀渀愀氀⸀ഊ
਀䈀攀愀爀ഊ
਀䘀甀爀洀攀渀琀礀ഊ
਀㄀ 挀甀瀀 眀栀漀氀攀 最爀愀椀渀 眀栀攀愀琀 戀攀爀爀椀攀猀ഊ4 cups water
਀㄀ ㄀⼀㈀ 挀甀瀀 氀椀最栀琀 挀爀攀愀洀ഊ1/2 teaspoon salt
਀㄀⼀㐀 琀攀愀猀瀀漀漀渀 洀愀挀攀ഊ1 3" cinnamon stick
਀㄀ 琀愀戀氀攀猀瀀漀漀渀 戀爀漀眀渀 猀甀最愀爀ഊ2 egg yolks
਀ഊRinse wheat to remove chaff.  Now you can do all of these steps in a double
਀戀漀椀氀攀爀Ⰰ 漀爀 礀漀甀 挀愀渀 戀攀 椀洀洀攀渀猀攀氀礀 挀愀爀攀昀甀氀 渀漀琀 琀漀 氀攀琀 椀琀 戀甀爀渀⸀ഊ
਀䈀漀椀氀 眀愀琀攀爀⸀  䄀搀搀 眀栀攀愀琀Ⰰ 爀攀洀漀瘀攀 昀爀漀洀 栀攀愀琀Ⰰ 挀漀瘀攀爀 愀渀搀 氀攀琀 猀椀琀 昀漀爀 㠀 栀漀甀爀猀⸀ഊReboil the water and simmer for 1/2 hour.
਀䐀爀愀椀渀 漀昀昀 攀砀挀攀猀猀 眀愀琀攀爀⸀  䄀搀搀 挀爀攀愀洀Ⰰ 猀愀氀琀 愀渀搀 猀瀀椀挀攀猀⸀ഊSimmer until most of the cream has been absorbed, stirring frequently.
਀䨀甀猀琀 戀攀昀漀爀攀 猀攀爀瘀椀渀最Ⰰ 戀攀愀琀 猀甀最愀爀 愀渀搀 攀最最 礀漀氀欀猀 琀漀最攀琀栀攀爀⸀  匀琀椀爀 椀渀琀漀 琀栀攀ഊfrumenty and let cook for about 5 minutes.
਀刀攀洀漀瘀攀 挀椀渀渀愀洀漀渀 猀琀椀挀欀⸀  匀攀爀瘀攀⸀ഊ
਀䤀 搀椀搀 琀栀椀猀 搀椀猀栀 漀渀挀攀 昀漀爀 愀 昀攀愀猀琀 愀戀漀甀琀 ㄀㐀 礀攀愀爀猀 愀最漀 眀椀琀栀 爀攀愀猀漀渀愀戀氀攀 爀攀猀甀氀琀猀⸀ഊI used crock pots to cook and hold it.  As it thickens, the dish becomes
਀洀漀爀攀 瀀爀漀渀攀 琀漀 戀甀爀渀椀渀最 愀渀搀 椀琀 猀栀漀甀氀搀 渀漀琀 戀攀 栀攀氀搀 琀漀漀 氀漀渀最 昀漀爀 琀栀愀琀 爀攀愀猀漀渀⸀ഊ
਀吀栀攀 瀀攀漀瀀氀攀 眀栀漀 愀琀攀 椀琀 愀琀 琀栀攀 昀攀愀猀琀 爀攀昀攀爀爀攀搀 琀漀 椀琀 愀猀 ∀昀爀漀最✀猀 攀最最猀∀⸀ഊ
਀吀栀攀 琀漀瀀 漀昀 琀栀攀 搀椀猀栀 挀愀渀 戀攀 搀甀猀琀攀搀 眀椀琀栀 愀搀搀椀琀椀漀渀愀氀 戀爀漀眀渀 猀甀最愀爀 漀爀 挀椀渀渀愀洀漀渀ഊsugar, if you choose.
਀ഊ
਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 䴀愀爀 ㄀㤀㤀㤀 ㄀㄀㨀㌀㜀㨀㈀㤀 ⴀ　㔀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow)
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 ⴀ 礀攀琀 漀渀攀 渀漀爀攀 焀甀攀猀琀椀漀渀℀ഊ
਀㸀䠀愀瘀椀渀最 昀椀渀愀氀氀礀 昀漀甀渀搀 琀栀攀 礀攀氀氀漀眀椀渀最 渀漀琀攀猀Ⰰ 眀攀 栀愀瘀攀 愀渀 愀搀愀瀀琀愀琀椀漀渀 漀昀 愀 爀攀挀椀瀀攀ഊ>for frumenty from Robert May's The Accomplisht Cook (1660), which places it
਀㸀漀甀琀 漀昀 瀀攀爀椀漀搀⸀  匀椀渀挀攀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀 椀猀 渀漀琀 爀攀昀攀爀攀渀挀攀搀Ⰰ 䤀 栀愀瘀攀 渀漀 椀搀攀愀ഊ>how close this matches the original.
਀㸀ഊ>Bear
਀ഊ<snip>
਀ഊThe adaptation you give came from Dining With William Shakespeare, by Madge
਀䰀漀爀眀椀渀Ⰰ 瀀⸀ ㈀　㌀⸀  䠀攀爀攀 椀猀 琀栀攀 挀椀琀攀搀 漀爀椀最椀渀愀氀 昀爀漀洀 䴀愀礀㨀ഊ
਀∀吀漀 䴀愀欀攀 䘀甀爀洀攀渀琀礀ഊTake wheat and wet it, then beat it in a sack with the wash-beetle, being
਀昀椀渀攀氀礀 栀甀氀氀攀搀 愀渀搀 挀氀攀愀渀攀搀 昀爀漀洀 琀栀攀 搀甀猀琀 愀渀搀 栀甀氀氀猀Ⰰ 戀漀椀氀 椀琀 漀瘀攀爀 渀椀最栀琀Ⰰ 愀渀搀ഊlet it soak on a soft fire all night; then next morning take as much as
਀眀椀氀氀 猀攀爀瘀攀 琀栀攀 琀甀爀渀Ⰰ 瀀甀琀 椀琀 椀渀 愀 瀀椀瀀欀椀渀Ⰰ 瀀愀渀 漀爀 猀欀椀氀氀攀琀Ⰰ 愀渀搀 瀀甀琀 椀琀 愀ഊboiling in cream or milk, with mace, salt, whole cinamon, and saffron, or
਀礀漀氀欀攀猀 漀昀 攀最最猀Ⰰ 戀漀椀氀 椀琀 琀栀椀挀欀 愀渀搀 猀攀爀瘀攀 椀琀 椀渀 愀 挀氀攀愀渀 猀挀漀眀爀攀搀 搀椀猀栀Ⰰ 猀挀爀愀瀀攀ഊon sugar, and trim the dish."
਀ഊCindy Renfrow
਀爀攀渀昀爀漀眀 愀琀 猀欀礀氀愀渀搀猀⸀渀攀琀ഊ
਀ഊDate: Wed, 17 Mar 1999 10:41:42 -0600
਀䘀爀漀洀㨀 ∀匀栀愀爀漀渀 刀⸀ 匀愀爀漀昀昀∀ 㰀猀椀渀搀愀爀愀 愀琀 瀀漀戀漀砀⸀挀漀洀㸀ഊSubject: Re: SC - Frumenty - yet one nore question!
਀ഊ>And it came to pass on 16 Mar 99,, that THLRenata at aol.com wrote:
਀㸀ഊ>> Thanks, Bear!  I was wondering, after all the list's frumenty
਀㸀㸀 ⠀渀漀渀ⴀ猀眀攀攀琀攀渀攀搀⤀ 琀愀氀欀Ⰰ 椀昀 䤀 眀愀猀 樀甀猀琀 爀攀愀搀椀渀最 琀漀漀 洀愀渀礀 琀爀愀猀栀礀 栀椀猀琀漀爀椀挀愀氀ഊ>> novels. ;)
਀㸀㸀ഊ>> Renata
਀㸀ഊ>There is a Spanish recipe for wheat which is boiled in water, then
਀㸀挀漀漀欀攀搀 眀椀琀栀 愀氀洀漀渀搀 洀椀氀欀Ⰰ 愀渀搀 猀攀爀瘀攀搀 琀漀瀀瀀攀搀 眀椀琀栀 猀甀最愀爀 愀渀搀ഊ>cinnamon.  Sounds like sweet frumenty to me.
਀㸀ഊ>Lady Brighid ni Chiarain
਀ഊI know of a Tu B'Shvat recipe called Prehito (Turkish Wheat pudding) that
਀椀猀 洀愀搀攀 昀爀漀洀 戀甀氀最栀甀爀Ⰰ 猀甀最愀爀Ⰰ 栀漀渀攀礀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 挀栀漀瀀瀀攀搀 眀愀氀渀甀琀猀⸀  䤀琀ഊsounds similar to frumenty to me.
਀ഊSindara
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㤀 䴀愀爀 ㄀㤀㤀㤀 ㄀㐀㨀㌀㌀㨀　　 䔀匀吀ഊFrom: Gerekr at aol.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀  刀䔀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 ⴀ 礀攀琀 漀渀攀 渀漀爀攀 焀甀攀猀琀椀漀渀℀ഊ
਀圀栀攀渀 眀攀 眀攀爀攀 搀漀椀渀最 漀甀爀 爀攀猀攀愀爀挀栀Ⰰ 䤀 挀栀愀爀琀攀搀 椀渀最爀攀搀椀攀渀琀猀 漀渀 ㄀　 昀爀甀洀攀渀琀礀ഊrecipes from English sources from ca. 1381 thru 2-15th.  Half of them (5)
਀椀渀挀氀甀搀攀搀 猀甀最愀爀⸀ഊ
਀㸀䘀爀漀洀 琀栀攀 䴀椀猀挀Ⰰ 琀栀攀 䄀渀挀椀攀渀琀 挀漀漀欀攀爀礀 愀瀀瀀攀渀搀攀搀 琀漀 䘀䌀Ⰰ 琀栀攀 爀攀挀椀瀀攀 漀渀 瀀⸀ 㠀㄀ഊ>From the Misc, the Noble Boke, the recipe on p. 100
਀㸀䘀爀漀洀 洀礀 漀眀渀 䔀䔀吀匀 ㈀ⴀ㄀㔀琀栀Ⰰ 琀栀攀 爀攀挀椀瀀攀猀 漀渀 瀀瀀⸀ ㄀㜀Ⰰ 㜀　 ☀ ㄀　㔀 ⠀琀栀愀琀✀猀 㜀㔀─ 漀昀ഊ>the recipes in that source)
਀ഊI was expecting the sweetened recipes, had never run across an
਀甀渀猀眀攀攀琀攀渀攀搀 漀渀攀 瀀愀爀琀椀挀甀氀愀爀氀礀⸀  䄀爀攀 琀栀攀猀攀 攀愀爀氀礀 攀渀漀甀最栀㼀  一漀 瀀愀爀琀椀挀甀氀愀爀ഊconnection to Christmas in these sources, however.
਀ഊChimene
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㤀 䴀愀爀 ㄀㤀㤀㤀 ㄀㤀㨀㌀㤀㨀　㌀ ⴀ　㔀　　ഊFrom: Philip & Susan Troy <troy at asan.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀 ⴀ 礀攀琀 漀渀攀 渀漀爀攀 焀甀攀猀琀椀漀渀℀ഊ
਀䜀攀爀攀欀爀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> When we were doing our research, I charted ingredients on 10 frumenty
਀㸀 爀攀挀椀瀀攀猀 昀爀漀洀 䔀渀最氀椀猀栀 猀漀甀爀挀攀猀 昀爀漀洀 挀愀⸀ ㄀㌀㠀㄀ 琀栀爀甀 ㈀ⴀ㄀㔀琀栀⸀  䠀愀氀昀 漀昀 琀栀攀洀 ⠀㔀⤀ഊ> included sugar.
਀㸀ഊ> >From the Misc, the Ancient cookery appended to FC, the recipe on p. 81
਀㸀 㸀䘀爀漀洀 琀栀攀 䴀椀猀挀Ⰰ 琀栀攀 一漀戀氀攀 䈀漀欀攀Ⰰ 琀栀攀 爀攀挀椀瀀攀 漀渀 瀀⸀ ㄀　　ഊ> >From my own EETS 2-15th, the recipes on pp. 17, 70 & 105 (that's 75% of
਀㸀 琀栀攀 爀攀挀椀瀀攀猀 椀渀 琀栀愀琀 猀漀甀爀挀攀⤀ഊ>
਀㸀 䤀 眀愀猀 攀砀瀀攀挀琀椀渀最 琀栀攀 猀眀攀攀琀攀渀攀搀 爀攀挀椀瀀攀猀Ⰰ 栀愀搀 渀攀瘀攀爀 爀甀渀 愀挀爀漀猀猀 愀渀ഊ> unsweetened one particularly.  Are these early enough?  No particular
਀㸀 挀漀渀渀攀挀琀椀漀渀 琀漀 䌀栀爀椀猀琀洀愀猀 椀渀 琀栀攀猀攀 猀漀甀爀挀攀猀Ⰰ 栀漀眀攀瘀攀爀⸀ഊ
਀䈀攀愀爀 椀渀 洀椀渀搀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 琀栀愀琀 戀攀挀愀甀猀攀 愀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 琀栀攀 愀搀搀椀琀椀漀渀 漀昀ഊsome sugar to a dish doesn't necessarily mean the final product is what
਀眀攀✀搀 挀愀氀氀 猀眀攀攀琀⸀ 䴀愀渀礀 瀀攀漀瀀氀攀 愀搀搀 愀 戀椀琀 漀昀 猀甀最愀爀 琀漀 洀愀爀椀渀愀爀愀 猀愀甀挀攀 戀甀琀ഊdon't eat linguine for dessert.
਀ഊ> And thanks to Bear for the info on bulgur and hard/soft wheat.  Did
਀㸀 愀渀礀漀渀攀 攀氀猀攀 栀愀瘀攀 洀漀爀攀 漀瀀椀渀椀漀渀猀 漀爀 攀瘀椀搀攀渀挀攀 漀渀 琀栀攀 焀甀攀猀琀椀漀渀 漀昀 眀栀漀氀攀 眀栀攀愀琀ഊ> berries vs physically-smashed-in-some-form ones being what period
਀㸀 甀瀀瀀攀爀ⴀ挀氀愀猀猀 搀椀渀攀爀猀 眀漀甀氀搀 攀砀瀀攀挀琀㼀ഊ
਀吀栀攀 昀漀甀爀琀攀攀渀琀栀ⴀ愀渀搀ⴀ昀椀昀琀攀攀渀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 猀攀攀洀 瀀爀攀琀琀礀ഊstraightforward: you pound and winnow the wheat, which indicates pretty
਀挀氀攀愀爀氀礀 椀琀 椀猀 眀栀漀氀攀Ⰰ 礀漀甀 挀漀漀欀 椀琀 甀渀琀椀氀 琀栀攀 最爀愀椀渀猀 漀爀 戀攀爀爀椀攀猀 戀甀爀猀琀 愀渀搀ഊthe dish is thick (which will really become dramatically so after the
਀最爀愀椀渀猀 栀愀瘀攀 戀甀爀猀琀 琀栀攀椀爀 猀琀愀爀挀栀 漀甀琀⤀⸀ 圀栀愀琀 礀漀甀✀氀氀 攀渀搀 甀瀀 眀椀琀栀 椀猀 愀 琀栀椀挀欀ഊpuddingy porridge a bit like Chinese jook or congee (depending on
਀搀椀愀氀攀挀琀⤀Ⰰ 漀渀氀礀 琀栀椀挀欀攀爀 愀渀搀 眀椀琀栀 戀椀琀猀 漀昀 眀栀攀愀琀 戀爀愀渀 洀椀砀攀搀 椀渀Ⰰ 猀漀 椀琀 眀椀氀氀ഊhave more "character" than a porridge made from polished rice.
਀ഊIf you use whole wheat berries, and they remain whole in the finished
਀搀椀猀栀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 䤀✀搀 琀栀椀渀欀 椀琀 洀攀愀渀猀 礀漀甀 甀猀攀搀 琀漀漀 氀椀琀琀氀攀 氀椀焀甀椀搀 琀漀 猀琀愀爀琀ഊwith and didn't cook it long enough.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㈀ 䄀瀀爀 ㄀㤀㤀㤀 ㈀　㨀㐀㔀㨀㈀㌀ ⴀ　㔀　　ഊFrom: Helen <him at gte.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 昀爀甀洀攀渀琀攀 猀攀爀瘀椀渀最 焀甀攀猀琀椀漀渀ഊ
਀吀栀愀渀欀猀Ⰰ 愀 爀愀琀椀漀 氀椀欀攀 琀栀愀琀 眀椀氀氀 爀攀愀氀氀礀 栀攀氀瀀 洀攀⸀  匀攀攀 戀攀氀漀眀㨀ഊ
਀伀爀椀最椀渀愀氀㨀 ㄀⸀  吀漀 洀愀欀攀 昀爀甀洀攀渀琀攀⸀ 吀愀欀 挀氀攀渀攀 眀栀攀琀攀 ☀ 戀爀愀礀攀 礀琀 眀攀氀 椀渀 愀ഊmorter tyl [th]e holes gon of; se[th]e it til it breste in water.  Nym it
਀瘀瀀 ☀ 氀愀琀 椀琀 挀漀氀攀⸀  吀愀欀 最漀漀搀 戀爀漀嬀琀栀崀 ☀ 猀眀攀琀攀 洀礀氀欀 漀昀 欀礀渀 漀爀 漀昀 愀氀洀愀渀搀 ☀ഊtempere it [th]erwith.  Nym yelkys of eyren rawe & saffroun & cast
਀嬀琀栀崀攀爀琀漀㬀 猀愀氀琀 椀琀㬀 氀愀琀 椀琀 渀愀甀最琀 戀漀礀氀攀 愀昀琀攀爀 嬀琀栀崀攀 攀礀爀攀渀 戀攀渀 挀愀猀琀ഊ[th]erinne.  Messe it forth with venesoun or with fat motoun fresch.
਀ഊ1.  To make frumente.  Take clean wheat and bray it well in a mortar
਀甀渀琀椀氀 琀栀攀 栀甀氀氀猀 最漀渀攀 漀昀昀㬀 猀攀攀琀栀攀 椀琀 琀椀氀 椀琀 戀甀爀猀琀 椀渀 眀愀琀攀爀⸀  吀愀欀攀 椀琀 甀瀀ഊand let it cool.  Take good broth and sweet cow's milk or almond milk and
਀琀攀洀瀀攀爀 椀琀 琀栀攀爀攀眀椀琀栀⸀  吀愀欀攀 爀愀眀 礀漀氀欀猀 漀昀 攀最最猀 愀渀搀 猀愀昀昀爀漀渀 愀渀搀 挀愀猀琀ഊthereto; salt it; let it not boil after the eggs are added.  Serve it
਀昀漀爀琀栀 眀椀琀栀 瘀攀渀椀猀漀渀 漀爀 眀椀琀栀 昀愀琀Ⰰ 昀爀攀猀栀 洀甀琀琀漀渀⸀ഊ
਀ഊDate: Sun, 19 Sep 1999 13:44:07 -0400
਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Boar Recipe
਀ഊcclark at vicon.net wrote:
਀㸀 䄀搀愀洀愀渀琀椀甀猀 眀爀漀琀攀㨀ഊ> >By hunters and, by extension, cooks. Venison can be used to refer to
਀㸀 㸀樀甀猀琀 愀戀漀甀琀 愀渀礀 焀甀愀搀爀甀瀀攀搀 最愀洀攀 愀渀椀洀愀氀 眀椀琀栀 爀攀搀 洀攀愀琀Ⰰ 愀猀 昀愀爀 愀猀 䤀 欀渀漀眀⸀ 䤀昀ഊ> >you look at various recipes you'll see references to "venison of deer or
਀㸀 㸀漀昀 戀漀愀爀∀⸀ഊ
਀㸀 匀漀 搀漀攀猀 琀栀椀猀 洀攀愀渀 琀栀愀琀 漀渀攀 挀漀甀氀搀 戀爀愀椀猀攀 漀渀攀✀猀 戀漀愀爀 洀攀愀琀 愀渀搀 琀栀攀渀 猀攀爀瘀攀 椀琀ഊ> with frumenty?
਀ഊProbably. Frumenty is also documented as having been served with mutton and with porpoise, after all. I suspect that if there was such a hard-and-fast tradition as serving it with venison, it would be subject to local interpretations of exactly what venison was. This would, of course, be over and above the recipes that specify boar, such as bourbelier, etc.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀ 䴀愀爀 ㈀　　　 ㄀　㨀㔀　㨀㌀㔀 ⴀ　㘀　　 ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䠀愀爀搀 瘀攀爀猀甀猀 猀漀昀琀 眀栀攀愀琀 戀攀爀爀椀攀猀 昀漀爀 昀爀甀洀攀渀琀礀㼀ഊ
਀㸀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀渀礀 攀砀瀀攀爀椀攀渀挀攀 漀爀 猀甀最最攀猀琀椀漀渀猀 爀攀最愀爀搀椀渀最 甀猀椀渀最 栀愀爀搀ഊ> wheat or soft wheat berries for frumenty (versus cracked wheat, bulgur
਀㸀 眀栀攀愀琀Ⰰ 漀爀 戀愀爀氀攀礀⤀㼀ഊ> 
਀㸀 匀攀甀洀愀猀ഊ
਀吀栀攀 搀攀挀椀猀椀漀渀 漀昀 眀栀椀挀栀 琀漀 甀猀攀 搀攀瀀攀渀搀猀 氀愀爀攀氀礀 漀渀 栀漀眀 洀甀挀栀 琀椀洀攀 礀漀甀 栀愀瘀攀 愀渀搀ഊthe texture of the dish you desire.
਀ഊMost of the recipes I'm familiar with use grain meal (cracked).  I do have
਀漀渀攀 眀栀椀挀栀 甀猀攀猀 眀栀漀氀攀 戀攀爀爀椀攀猀 挀漀漀欀攀搀 椀渀 挀爀攀愀洀Ⰰ 猀甀最愀爀 愀渀搀 猀瀀椀挀攀猀⸀  吀愀猀琀礀Ⰰ 戀甀琀ഊit takes a long time to cook.  Whole grains will take longer to prepare than
਀最爀愀椀渀 洀攀愀氀 愀渀搀 甀猀甀愀氀氀礀 爀攀焀甀椀爀攀 猀漀愀欀椀渀最 漀瘀攀爀渀椀最栀琀 琀漀 猀漀昀琀攀渀 琀栀攀洀⸀ഊ
਀吀栀攀爀攀 愀爀攀 昀漀甀爀 最爀愀搀攀猀 漀昀 挀爀愀挀欀攀搀 眀栀攀愀琀 戀愀猀攀搀 漀渀 琀栀攀 昀椀渀攀渀攀猀猀 漀昀 琀栀攀 洀攀愀氀 ⠀䤀ഊwould need to find my notes on this to give you the precise grades).  Most
਀爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 挀爀愀挀欀攀搀 最爀愀椀渀猀 愀爀攀 漀昀 愀瘀攀爀愀最攀 昀椀渀攀渀攀猀猀⸀  䈀甀氀最甀爀 眀栀攀愀琀 椀猀ഊcracked wheat which has been pre-cooked.  Bulgur wheat absorbs water quickly
਀愀渀搀 挀漀漀欀猀 昀愀猀琀攀爀 琀栀愀渀 挀爀愀挀欀攀搀 眀栀攀愀琀⸀  䴀漀猀琀 最爀愀椀渀 洀攀愀氀猀 眀椀氀氀 挀漀漀欀 甀瀀 椀渀 愀戀漀甀琀ഊ30 minutes.
਀ഊToasted grains taste better (to me, at least) than untoasted.
਀ഊMillet is also fun to prepare this way.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀ 䴀愀爀 ㈀　　　 ㄀㘀㨀㄀㌀㨀㐀㄀ ⴀ　㘀　　 ഊFrom: "Decker, Terry D." <TerryD at Health.State.OK.US>
਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䠀愀爀搀 瘀攀爀猀甀猀 猀漀昀琀 眀栀攀愀琀 戀攀爀爀椀攀猀 昀漀爀 昀爀甀洀攀渀琀礀㼀ഊ
਀㸀 䈀甀琀 戀愀挀欀 琀漀 琀漀瀀椀挀⸀ 䜀攀渀攀爀愀氀氀礀Ⰰ 䤀 琀栀椀渀欀 琀栀攀 瀀愀爀琀猀 漀昀 䔀甀爀漀瀀攀 眀栀攀爀攀 眀攀 昀椀渀搀ഊ> extant period furmenty recipes is pretty consistent with growing the
਀㸀 猀漀昀琀攀爀 猀琀爀愀椀渀猀 漀昀 眀栀攀愀琀⸀ 䤀琀 猀攀攀洀猀 瀀爀攀琀琀礀 眀椀搀攀氀礀 愀最爀攀攀搀Ⰰ 䄀䘀䄀䤀䬀Ⰰ 琀栀愀琀 琀栀攀ഊ> places where such foods as higher-gluten bread flours, as well as
਀㸀 猀攀洀椀ⴀ愀甀琀漀洀愀琀攀搀 洀椀氀氀猀Ⰰ 瀀爀漀氀椀昀攀爀愀琀攀搀 椀渀 瀀攀爀椀漀搀Ⰰ 眀攀爀攀 琀栀攀 瀀氀愀挀攀猀 眀栀攀爀攀ഊ> harder wheats were grown.
਀㸀 ഊ> One _might_ argue that the very fact that this wheat is being used to
਀㸀 洀愀欀攀 昀爀甀洀攀渀琀礀 愀爀最甀攀猀 琀栀愀琀 椀琀 椀猀 甀渀猀甀椀琀愀戀氀攀 昀漀爀 戀爀攀愀搀⸀ 伀昀 挀漀甀爀猀攀Ⰰ 琀栀愀琀ഊ> argument backfires if we wonder whether it is not being milled into
਀㸀 昀氀漀甀爀 戀攀挀愀甀猀攀 漀昀 椀琀猀 栀愀爀搀渀攀猀猀⸀ 䈀甀琀 眀栀愀琀 琀栀攀 栀攀礀⸀ഊ>    
਀㸀 䄀搀愀洀愀渀琀椀甀猀ഊ 
਀䈀爀攀愀搀 爀攀焀甀椀爀攀猀 愀 昀椀渀攀爀 洀攀愀氀 琀栀愀渀 昀爀甀洀攀渀琀礀⸀  䤀琀 愀氀猀漀 琀愀欀攀猀 洀漀爀攀 琀椀洀攀⸀  䄀渀搀 椀琀ഊrequires an oven of some type.
਀ഊIf the mill could not turn out a fine enough flour, then frumenty makes
਀猀攀渀猀攀⸀  䤀琀 愀氀猀漀 洀愀欀攀猀 猀攀渀猀攀 琀漀 甀猀攀 琀栀攀 昀椀渀攀 洀攀愀氀 昀爀漀洀 愀 戀漀氀琀椀渀最 昀漀爀 戀爀攀愀搀ഊand the coarse meal for frumenty.  Harder wheat turns out more fine meal
਀猀甀椀琀愀戀氀攀 昀漀爀 戀爀攀愀搀Ⰰ 猀漀 䤀 栀愀瘀攀 渀漀 搀漀甀戀琀 戀爀攀愀搀 眀愀猀 洀漀爀攀 挀漀洀洀漀渀 椀渀 琀栀攀 愀爀攀愀猀ഊwhich raised harder wheats.
਀ഊSince grain is easy to cook and porridges and gruels seem to be common in
਀瀀攀爀椀漀搀Ⰰ 琀栀攀 昀愀挀琀 琀栀愀琀 琀栀攀爀攀 愀爀攀 爀攀挀椀瀀攀猀 昀漀爀 挀漀漀欀攀搀 眀栀攀愀琀 眀漀甀氀搀 猀甀最最攀猀琀 琀栀愀琀ഊthese are dishes less commonly prepared.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀ 䴀愀爀 ㈀　　　 ㄀㤀㨀㌀㠀㨀㔀㠀 䔀匀吀ഊFrom: ChannonM at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 圀栀攀愀琀 䈀攀爀爀椀攀猀ഊ
਀㰀㰀 䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀渀礀 攀砀瀀攀爀椀攀渀挀攀 漀爀 猀甀最最攀猀琀椀漀渀猀 爀攀最愀爀搀椀渀最 甀猀椀渀最 栀愀爀搀ഊ wheat or soft wheat berries for frumenty (versus cracked wheat, bulgur
਀ 眀栀攀愀琀Ⰰ 漀爀 戀愀爀氀攀礀⤀㼀 吀栀攀 焀甀攀猀琀椀漀渀 眀愀猀 爀愀椀猀攀搀 氀愀猀琀 礀攀愀爀 戀礀 䌀栀椀洀攀渀攀 ⠀戀甀琀 䤀ഊ wasn't here then), but I couldn't find an answer to it in Stefan's
਀ 䘀氀漀爀椀氀攀最椀甀洀 ⠀礀攀猀Ⰰ 䤀 愀挀琀甀愀氀氀礀 挀栀攀挀欀攀搀 昀椀爀猀琀Ⰰ 琀栀甀猀 搀攀瀀爀椀瘀椀渀最 匀琀攀昀愀渀 漀昀 琀栀攀ഊ opportunity to suggest....)
਀ ഊ Seumas >>
਀ഊI have cooked barley and wheat berries together in a frumenty. The wheat 
਀渀攀攀搀猀 琀漀 戀攀 猀漀愀欀攀搀 漀瘀攀爀渀椀最栀琀 琀漀 猀漀昀琀攀渀⸀ 吀栀攀 搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 栀愀爀搀 愀渀搀 猀漀昀琀 ഊberries did not seem to be significant in the end result. I believe it "MAY" 
਀戀攀 愀 搀椀昀昀攀爀攀渀挀攀 椀渀 眀栀攀渀 漀爀 眀栀攀爀攀 琀栀攀礀 愀爀攀 最爀漀眀渀⸀ 匀漀洀攀琀栀椀渀最 愀戀漀甀琀 漀渀攀 最爀漀眀渀 椀渀 ഊAlberta or Saskatchewan the other in Ontario????? This could be way off, but 
਀琀栀愀琀✀猀 洀礀 椀洀洀攀搀椀愀琀攀 爀攀挀漀氀氀攀挀琀椀漀渀⸀ ഊ
਀䤀✀洀 眀漀爀欀椀渀最 漀渀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 䌀氀愀渀挀礀 䐀愀礀 椀渀挀漀爀瀀漀爀愀琀椀渀最 琀栀攀 愀戀漀瘀攀⸀ 䤀✀氀氀 瀀漀猀琀 ഊit when it's ready.
਀ഊHauviette
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀ 䴀愀爀 ㈀　　　 ㈀㈀㨀　㜀㨀㈀㐀 䔀匀吀ഊFrom: ChannonM at aol.com
਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀䘀爀甀洀攀渀琀礀ഊ
਀䠀椀 攀瘀攀爀礀漀渀攀Ⰰഊ
਀䤀 挀漀渀琀愀挀琀攀搀 洀礀 愀瀀瀀爀攀渀琀椀挀攀 猀椀猀琀攀爀 ⠀䄀椀氀欀渀渀 伀氀愀昀猀搀漀琀琀攀爀⤀ 眀栀漀 栀愀猀 洀愀搀攀 昀爀甀洀攀渀琀礀 甀猀椀渀最 戀愀爀氀攀礀 愀渀搀 眀栀攀愀琀 戀攀爀爀椀攀猀 愀渀搀 栀攀爀攀 椀猀 栀攀爀 爀攀挀椀瀀攀猀 戀漀琀栀 昀漀爀 愀 猀洀愀氀氀 猀椀稀攀 愀渀搀 昀漀爀 昀攀愀猀琀 猀椀稀攀⸀ 䴀椀渀搀 礀漀甀 猀栀攀 栀愀搀 氀漀琀猀 氀攀昀琀 漀瘀攀爀Ⰰ 猀漀 䤀✀搀 猀愀礀 琀栀椀猀 眀漀甀氀搀 猀琀爀攀琀挀栀 琀漀 愀戀漀甀琀 ㄀　　 最攀渀琀氀攀猀⸀ 倀攀爀猀漀渀愀氀氀礀Ⰰ 䤀 眀漀甀氀搀 椀渀挀爀攀愀猀攀 琀栀攀 眀愀琀攀爀 愀氀洀漀猀琀 戀礀 栀愀氀昀 愀最愀椀渀⸀ 䤀 氀椀欀攀 洀礀 昀爀甀洀攀渀琀礀 昀愀椀爀氀礀 眀攀琀⸀ 䤀渀 愀搀搀椀琀椀漀渀Ⰰ 䤀 眀漀甀氀搀 甀猀攀 瀀漀琀 戀愀爀氀攀礀 瘀猀 瀀攀愀爀氀⸀ 吀愀欀攀猀 氀漀渀最攀爀 琀漀 挀漀漀欀 戀甀琀Ⰰ 眀漀爀欀猀 眀攀氀氀 眀椀琀栀椀渀 琀栀攀 瀀攀爀椀漀搀 猀挀漀瀀攀 漀昀 琀栀椀渀最猀⸀ ഊ
਀䠀漀瀀攀 琀栀椀猀 栀攀氀瀀猀 琀栀攀 最攀渀琀氀攀 氀漀漀欀椀渀最 昀漀爀 猀甀挀栀 爀攀挀椀瀀攀猀Ⰰ ഊHauviette
਀ഊWheat berry and Barley Frumenty
਀㈀ 䜀刀䄀䤀一 䘀刀唀䴀䔀一吀䔀夀ഊ                        serves 5          serves 75
਀圀栀攀愀琀戀攀爀爀椀攀猀                ㄀⼀㈀ 䌀⸀          㠀 䌀⸀ ⠀愀戀漀甀琀 ㌀⸀㔀 氀戀猀⤀ഊPearled barley              1/2 C.          8 C.  (4 lbs.)
਀圀愀琀攀爀Ⰰ 栀漀琀 昀爀漀洀 琀愀瀀       ㈀ ㄀⼀㈀ 䌀⸀        㐀　⬀ 䌀⸀ഊPowdered Veg. Broth         1T.         1 1/2 C. (Frontier)
਀匀愀氀琀                        ㄀ 琀⬀            ㈀ 吀⬀ഊBrowned Onion-garlic Mixture
਀    伀渀椀漀渀猀              ㄀ 氀最⸀ ⠀㄀⼀㈀ 氀戀⤀   㠀 氀戀猀    ഊGarlic                 2 cloves     1 1/2 lg. bulbs       
਀漀椀氀                     ㄀ 吀⸀        ㄀ 吀⸀ 瀀攀爀 㐀䌀 漀渀椀漀渀猀 戀攀椀渀最 猀愀甀琀攀攀搀    ഊButter                  1 T.            as oil    
਀猀甀最愀爀                   瀀椀渀挀栀        瀀椀渀挀栀 瀀攀爀 戀愀琀挀栀 猀愀甀琀攀攀椀渀最        ഊ
਀䌀甀琀 漀渀椀漀渀猀 椀渀 ㄀⼀㐀 愀渀搀 瀀攀攀氀⸀  匀氀椀挀攀 椀渀 昀漀漀搀 瀀爀漀挀攀猀猀漀爀⸀  䤀渀 㐀 䌀⸀ഊbatches place in large frypan with 1T. oil and 1 T. butter.  Cover and cook
਀漀瘀攀爀 洀攀搀⸀ 栀攀愀琀 昀漀爀 ㄀　 琀漀 ㄀㔀 洀椀渀⸀ 琀漀 猀漀昀琀攀渀⸀ 甀渀挀漀瘀攀爀 愀渀搀 琀漀猀猀 眀椀琀栀  愀戀漀甀琀ഊ1/2 t. sugar, turn up the heat and brown the onions, stirring constantly  or
਀椀琀 眀椀氀氀 戀甀爀渀⸀ 匀瀀爀攀愀搀 漀甀琀 椀渀 愀 戀愀欀椀渀最 搀椀猀栀 琀漀 挀漀漀氀 愀渀搀 瀀爀漀挀攀攀搀 眀椀琀栀 琀栀攀 渀攀砀琀ഊbatch.  When all onions are browned, mince the garlic.(food processor
਀眀漀爀欀猀 眀攀氀氀⤀  愀渀搀 戀爀漀眀渀 氀椀最栀琀氀礀 椀渀 愀 氀椀琀琀氀攀 漀椀氀⸀ 䄀搀搀 最愀爀氀椀挀 琀漀 愀氀氀 琀栀攀ഊonions and mix well.  When all is cool package in Ziploc bags and freeze
਀甀渀琀椀氀 昀攀愀猀琀 搀愀礀⸀ഊ
਀吀漀 洀愀欀攀 䘀爀甀洀攀渀琀攀礀 昀漀爀 㔀 䤀 甀猀攀搀 愀 䌀爀漀挀欀ⴀ倀漀琀⸀  ഊ
਀匀漀愀欀 眀栀攀愀琀戀攀爀爀椀攀猀 椀渀 ㌀ 䌀Ⰰ 眀愀琀攀爀 漀瘀攀爀渀椀最栀琀Ⰰ 搀爀愀椀渀⸀  倀氀愀挀攀 眀栀攀愀琀戀攀爀爀椀攀猀Ⰰ 戀愀爀氀攀礀Ⰰ 眀愀琀攀爀Ⰰ 嘀攀最⸀ 瀀漀眀搀攀爀Ⰰ 漀渀椀漀渀ⴀ最愀爀氀椀挀 洀椀砀琀甀爀攀 愀渀搀 猀愀氀琀 椀渀 琀栀攀 䌀爀漀挀欀ⴀ瀀漀琀⸀ 䌀漀漀欀 漀渀 䠀椀 昀漀爀 ㈀ 栀爀猀 愀渀搀 琀甀爀渀 琀漀 氀漀眀 昀漀爀 ㈀ 洀漀爀攀⸀ 䌀栀攀挀欀 椀昀 琀栀攀爀攀 椀猀 攀渀漀甀最栀 眀愀琀攀爀 愀昀琀攀爀 愀戀漀甀琀 ㌀ 栀爀ഊ
਀䌀伀伀䬀䤀一䜀 䘀伀刀 䄀 䘀䔀䄀匀吀⸀ഊ
਀䐀愀礀 戀攀昀漀爀攀 琀栀攀 昀攀愀猀琀 ⴀ 匀漀愀欀 琀栀攀 眀栀攀愀琀戀攀爀爀椀攀猀 椀渀 ㌀ 䌀⸀ 眀愀琀攀爀 瀀攀爀 挀甀瀀 漀昀 戀攀爀爀椀攀猀ഊDay of the feast - 6 hours before feast    Drain wheatberries and place in an 18 Qt. electric roaster with 16C. hot tap water and  3/4 C powdered Veg. broth.  Cook at 300 for 2 hrs. Then add barley, 16 more cups hot tap water , 3/4 C. Powdered Veg. broth, the thawed onion-garlic mixture and salt. Cook 2 hrs  at 300.  Stir occasionally and add more water if necessary.  Adjust for salt.  Turn temp down to 200 when nearly done and hold until feast is served
਀ഊNOTES: 1 lb pearl barley = 2 cups
਀     ㄀ 挀甀瀀 戀愀爀氀攀礀 礀椀攀氀搀猀 ㌀ ㄀⼀㈀ 挀甀瀀猀 挀漀漀欀攀搀ഊ     1 lb. wheatberries = 2 1/3 Cups      
਀     ㄀ 挀甀瀀 眀栀攀愀琀戀攀爀爀椀攀猀 礀椀攀氀搀猀 ㈀ ㈀⼀㌀ 挀甀瀀猀 挀漀漀欀攀搀ഊ
਀吀栀攀 ㄀㠀 儀琀 攀氀攀挀琀爀椀挀 爀漀愀猀琀攀爀 眀愀猀 昀甀氀氀 眀椀琀栀 漀渀攀 爀攀挀椀瀀攀 昀漀爀 㜀㔀⸀    䤀 猀攀爀瘀攀搀 椀琀 爀椀最栀琀 昀爀漀洀 琀栀攀 爀漀愀猀琀攀爀 漀渀 愀 戀甀昀昀攀琀 琀愀戀氀攀 琀漀 欀攀攀瀀 椀琀 眀愀爀洀ഊ
਀䰀漀漀欀猀 氀椀欀攀 琀栀椀猀 挀漀瀀椀攀搀 伀䬀 戀甀琀 礀漀甀 眀椀氀氀 栀愀瘀攀 琀漀 爀攀愀搀 挀愀爀攀昀甀氀氀夀 戀攀挀愀甀猀攀 琀栀攀ഊspacing got all messed up. 
਀ഊAnnette
਀ഊ
਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㘀 伀挀琀 ㈀　　　 ㄀㠀㨀㔀㤀㨀　㤀 ⴀ　㐀　　ഊFrom: Christine A Seelye-King <mermayde at juno.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀爀甀洀攀渀琀礀ഊ
਀伀渀攀 漀昀 琀栀攀 戀攀猀琀 昀爀甀洀攀渀琀椀攀猀 䤀 栀愀瘀攀 攀瘀攀爀 洀愀搀攀 眀愀猀 眀椀琀栀 洀椀砀攀搀 最爀愀椀渀猀Ⰰ 漀愀琀猀Ⰰഊwheat, buckwheat, & rye, IIRC, and the texture was very good.  The key is
਀琀漀 挀漀漀欀 琀栀攀 最爀愀椀渀猀 椀渀 愀 猀甀椀琀愀戀氀礀 猀攀愀猀漀渀攀搀 猀琀漀挀欀Ⰰ 眀栀椀挀栀 椀洀瀀愀爀琀猀 瀀氀攀渀琀礀 漀昀ഊflavor to the grains as they are cooked.   This eliminates the bland
਀瀀漀爀爀椀搀最攀 猀礀渀搀爀漀洀攀 渀椀挀攀氀礀⸀  䤀 琀栀椀渀欀 漀昀 昀爀甀洀攀渀琀礀 愀猀 戀攀椀渀最 琀栀攀 瀀漀爀爀椀搀最攀 琀栀愀琀ഊgets left on the hearth over night, so my vision of it would be pretty
਀眀攀氀氀 挀漀漀欀攀搀⸀  䴀礀 琀愀猀琀攀 眀漀甀氀搀 戀攀 昀漀爀 猀漀洀攀 漀昀 琀栀攀 琀攀砀琀甀爀攀 琀漀 爀攀洀愀椀渀⸀ ഊ
਀䌀栀爀椀猀琀椀愀渀渀愀ഊ
਀ഊFrom: rcmann4 at earthlink.net
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊDate: Sat, 12 May 2001 09:22:28 -0400
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 䄀 匀洀愀氀氀 䬀渀漀眀渀 圀漀爀氀搀 䄀昀琀攀爀 䄀氀氀 ⠀䘀爀甀洀攀渀琀礀 䌀漀洀洀攀渀琀⤀ഊ
਀伀渀 ㄀㈀ 䴀愀礀 　㄀ⰀⰀ 䔀氀椀猀攀 䘀氀攀洀椀渀最 眀爀漀琀攀㨀ഊ> What about an overnight cooking?  In a crockpot to minimize sticking
਀㸀 琀漀 琀栀攀 瀀漀琀㼀  䐀漀 眀攀 欀渀漀眀 眀栀攀琀栀攀爀 挀漀漀欀猀 挀漀漀欀攀搀 甀瀀 琀栀攀 最爀愀椀渀猀 琀栀愀琀ഊ> morning, or might it have been one of those things put on the side
਀㸀 漀昀 琀栀攀 昀椀爀攀 昀漀爀 愀 氀漀渀最Ⰰ 猀氀漀眀 挀漀漀欀椀渀最㼀ഊ>
਀㸀 䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ
਀一漀氀愀 栀愀猀 愀 爀攀挀椀瀀攀 昀漀爀 戀漀椀氀攀搀 眀栀攀愀琀Ⰰ 眀栀椀挀栀 䤀 琀栀椀渀欀 椀猀 愀 昀爀甀洀攀渀琀礀ഊequivalent.  The cooking starts the night before.  Whole wheat
਀戀攀爀爀椀攀猀 ⠀眀椀琀栀 琀栀攀 漀甀琀攀爀 栀甀氀氀 爀攀洀漀瘀攀搀⤀ 愀爀攀 眀愀猀栀攀搀Ⰰ 琀栀攀渀 戀漀椀氀攀搀 甀渀琀椀氀ഊthe grains burst.  The cooked wheat is then removed from the fire
਀愀渀搀 愀氀氀漀眀攀搀 琀漀 猀椀琀 漀瘀攀爀 渀椀最栀琀 椀渀 愀 挀漀瘀攀爀攀搀 搀椀猀栀⸀  䤀渀 琀栀攀 洀漀爀渀椀渀最Ⰰ 椀琀 椀猀ഊput into a fresh pot and cooked again, then almond milk is added
਀琀漀 琀栀攀 洀椀砀琀甀爀攀⸀ഊ
਀䤀 愀猀猀甀洀攀 琀栀愀琀 琀栀攀 漀瘀攀爀渀椀最栀琀 爀攀猀琀 眀漀甀氀搀 愀氀氀漀眀 琀栀攀 眀栀攀愀琀 琀漀 愀戀猀漀爀戀ഊmore moisture.  Long, slow cooking with a grain dish might be
਀搀椀昀昀椀挀甀氀琀 琀漀 愀挀栀椀攀瘀攀 眀椀琀栀漀甀琀 猀挀漀爀挀栀椀渀最⸀  吀栀攀爀攀✀猀 渀漀 椀渀搀椀挀愀琀椀漀渀 栀漀眀ഊlong the second cooking lasts -- it may be only to reheat the wheat.
਀ഊLady Brighid ni Chiarain
਀匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 ⠀一䨀⤀ഊ
਀ഊDate: Mon, 14 May 2001 16:53:47 -0700 (PDT)
਀䘀爀漀洀㨀 刀甀琀栀 䘀爀攀礀 㰀爀甀琀栀昀 愀琀 甀椀搀愀栀漀⸀攀搀甀㸀ഊTo: <sca-cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀甀洀攀渀琀礀⸀ഊ
਀ऀ㰀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀 眀爀漀琀攀㨀㸀ഊ> What about an overnight cooking?  In a crockpot to minimize sticking
਀㸀 琀漀 琀栀攀 瀀漀琀㼀  䐀漀 眀攀 欀渀漀眀 眀栀攀琀栀攀爀 挀漀漀欀猀 挀漀漀欀攀搀 甀瀀 琀栀攀 最爀愀椀渀猀 琀栀愀琀ഊ> morning, or might it have been one of those things put on the side
਀㸀 漀昀 琀栀攀 昀椀爀攀 昀漀爀 愀 氀漀渀最Ⰰ 猀氀漀眀 挀漀漀欀椀渀最㼀ഊ
਀ऀ䄀挀琀甀愀氀氀礀Ⰰ 猀漀洀攀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 搀漀 洀攀渀琀椀漀渀 瀀甀氀氀椀渀最 琀栀攀ഊwheat off the fire and letting it sit for a while before adding
਀琀栀攀 洀椀氀欀 愀渀搀 爀攀ⴀ挀漀漀欀椀渀最 椀琀⸀  䤀 昀漀甀渀搀 琀栀愀琀 搀漀攀猀 洀愀欀攀 愀 搀椀昀昀攀爀攀渀挀攀㬀ഊI got a good redaction down that worked OK done "straight", but
਀昀漀爀 洀礀 琀漀甀爀渀愀洀攀渀琀 攀渀琀爀礀Ⰰ 䤀 挀漀漀欀攀搀 琀栀攀 眀栀攀愀琀 攀愀爀氀礀 椀渀 琀栀攀 洀漀爀渀椀渀最ഊ(so I wouldn't have the 2-hour prep time at the event), let it
਀猀椀琀 椀渀 琀栀攀 昀爀椀搀最攀 愀琀 琀栀攀 猀椀琀攀 昀漀爀 愀戀漀甀琀 㘀 栀漀甀爀猀Ⰰ 琀栀攀渀 愀搀搀攀搀 琀栀攀ഊmilk and did the final cooking just before the tournament.  The
਀琀攀砀琀甀爀攀 眀愀猀 渀漀琀椀挀愀戀氀礀 猀洀漀漀琀栀攀爀 愀渀搀 挀爀攀愀洀椀攀爀Ⰰ 猀漀 猀椀琀琀椀渀最 爀攀愀氀氀礀ഊis a Good Thing for this recipe (though not necessary for an
਀攀搀椀戀氀攀 爀攀猀甀氀琀⤀⸀ഊ	Another thing that helped was trying another variety
਀漀昀 眀栀攀愀琀㬀 氀椀瘀椀渀最 椀渀 瀀爀椀洀攀 眀栀攀愀琀ⴀ最爀漀眀椀渀最 琀攀爀爀椀琀漀爀礀 洀攀愀渀猀 䤀 挀愀渀ഊactually pick and choose.  I was working with 2 varieties,
਀∀栀愀爀搀 爀攀搀∀ 愀渀搀 ∀猀漀昀琀 眀栀椀琀攀⸀∀  倀爀攀氀椀洀椀渀愀爀礀 琀攀猀琀猀 搀椀搀渀✀琀 猀栀漀眀ഊa whole lot of difference between the two -- both cooked
਀琀漀 攀搀椀戀椀氀椀琀礀 椀渀 㐀㔀 洀椀渀甀琀攀猀 眀椀琀栀 ㌀ 挀甀瀀猀 漀昀 眀愀琀攀爀Ⰰ 眀椀琀栀 渀漀 爀攀愀氀ഊdifference in taste or texture.  However, with the longer
਀挀漀漀欀椀渀最 琀椀洀攀猀 渀攀攀搀攀搀 琀漀 最攀琀 愀 渀椀挀攀Ⰰ 猀漀昀琀 昀爀甀洀攀渀琀礀 琀攀砀琀甀爀攀Ⰰഊthe soft white cooked considerably faster and absorbed much
਀洀漀爀攀 眀愀琀攀爀 琀栀愀渀 琀栀攀 栀愀爀搀 爀攀搀⸀  匀漀Ⰰ 椀琀 瀀愀礀猀 琀漀 攀砀瀀攀爀椀洀攀渀琀⸀ഊ
਀ऀऀⴀⴀ 刀甀琀栀ഊ
਀ഊDate: Mon, 14 May 2001 16:57:22 -0700 (PDT)
਀䘀爀漀洀㨀 刀甀琀栀 䘀爀攀礀 㰀爀甀琀栀昀 愀琀 甀椀搀愀栀漀⸀攀搀甀㸀ഊTo: <sca-cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀甀洀攀渀琀礀⸀ഊ
਀ऀ䰀愀搀礀 䈀爀椀最栀椀搀 眀爀漀琀攀㨀ഊ
਀㸀 一漀氀愀 栀愀猀 愀 爀攀挀椀瀀攀 昀漀爀 戀漀椀氀攀搀 眀栀攀愀琀Ⰰ 眀栀椀挀栀 䤀 琀栀椀渀欀 椀猀 愀 昀爀甀洀攀渀琀礀ഊ> equivalent.  The cooking starts the night before.  Whole wheat
਀㸀 戀攀爀爀椀攀猀 ⠀眀椀琀栀 琀栀攀 漀甀琀攀爀 栀甀氀氀 爀攀洀漀瘀攀搀⤀ 愀爀攀 眀愀猀栀攀搀Ⰰ 琀栀攀渀 戀漀椀氀攀搀 甀渀琀椀氀ഊ> the grains burst.  The cooked wheat is then removed from the fire
਀㸀 愀渀搀 愀氀氀漀眀攀搀 琀漀 猀椀琀 漀瘀攀爀 渀椀最栀琀 椀渀 愀 挀漀瘀攀爀攀搀 搀椀猀栀⸀  䤀渀 琀栀攀 洀漀爀渀椀渀最Ⰰ 椀琀 椀猀ഊ> put into a fresh pot and cooked again, then almond milk is added
਀㸀 琀漀 琀栀攀 洀椀砀琀甀爀攀⸀ഊ>
਀㸀 䤀 愀猀猀甀洀攀 琀栀愀琀 琀栀攀 漀瘀攀爀渀椀最栀琀 爀攀猀琀 眀漀甀氀搀 愀氀氀漀眀 琀栀攀 眀栀攀愀琀 琀漀 愀戀猀漀爀戀ഊ> more moisture.  Long, slow cooking with a grain dish might be
਀㸀 搀椀昀昀椀挀甀氀琀 琀漀 愀挀栀椀攀瘀攀 眀椀琀栀漀甀琀 猀挀漀爀挀栀椀渀最⸀  吀栀攀爀攀✀猀 渀漀 椀渀搀椀挀愀琀椀漀渀 栀漀眀ഊ> long the second cooking lasts -- it may be only to reheat the wheat.
਀ഊ	See my above post -- the extra "sitting" time *does*
਀椀渀挀爀攀愀猀攀 眀愀琀攀爀 愀戀猀漀爀瀀琀椀漀渀Ⰰ 愀渀搀 椀洀瀀爀漀瘀攀猀 琀栀攀 琀攀砀琀甀爀攀⸀  匀漀 琀栀愀琀✀猀ഊright on.  For my cow's milk recipe, the second cooking is necessary
਀琀漀 琀栀椀挀欀攀渀 琀栀攀 洀椀砀琀甀爀攀 愀渀搀 最攀琀 琀栀攀 爀椀最栀琀 琀攀砀琀甀爀攀 ⠀愀最愀椀渀Ⰰ 愀猀ഊmentioned in the historical recipes).
਀ഊ			-- Ruth
਀ഊ
਀䘀爀漀洀㨀 最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀ഊDate: Mon, 14 May 2001 23:15:07 -0400
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: Re: [Sca-cooks] Frumenty.
਀ഊ> Lady Brighid wrote:
਀㰀㰀匀一䤀倀㸀㸀㸀 䤀 愀猀猀甀洀攀 琀栀愀琀 琀栀攀 漀瘀攀爀渀椀最栀琀 爀攀猀琀 眀漀甀氀搀 愀氀氀漀眀 琀栀攀 眀栀攀愀琀 琀漀 愀戀猀漀爀戀ഊ> more moisture.  Long, slow cooking with a grain dish might be
਀㸀 搀椀昀昀椀挀甀氀琀 琀漀 愀挀栀椀攀瘀攀 眀椀琀栀漀甀琀 猀挀漀爀挀栀椀渀最⸀  吀栀攀爀攀✀猀 渀漀 椀渀搀椀挀愀琀椀漀渀 栀漀眀ഊ> long the second cooking lasts -- it may be only to reheat the wheat.
਀ഊSee my above post -- the extra "sitting" time *does*
਀椀渀挀爀攀愀猀攀 眀愀琀攀爀 愀戀猀漀爀瀀琀椀漀渀Ⰰ 愀渀搀 椀洀瀀爀漀瘀攀猀 琀栀攀 琀攀砀琀甀爀攀⸀  匀漀 琀栀愀琀✀猀ഊright on.  For my cow's milk recipe, the second cooking is necessary
਀琀漀 琀栀椀挀欀攀渀 琀栀攀 洀椀砀琀甀爀攀 愀渀搀 最攀琀 琀栀攀 爀椀最栀琀 琀攀砀琀甀爀攀 ⠀愀最愀椀渀Ⰰ 愀猀ഊmentioned in the historical recipes).
਀ഊ-- Ruth > > > >
਀ഊyou'll probably find that part of the textural benfit is from the gelatinization of the starches due to long sit times in hot/warm moist environs.  Once the berries burst, and let the starches into the mix, the heat and moisture will basically dissolve or loosen the strands.  Gives a smoother and creamier texture.  Same concept in premise occurs when you malt and mash grains for brewing.  The different strains and varieties will have different levels of the enzymes needed to do the gematinizing . . . different temps and different hold times for each to get same effect.  ruth found that with the hard and soft varieties.
਀ഊMy wondering is which would have been more common among which people's/times . . . harder or softer wheats.  My guess is that it would be regional and seasonal. and that many of today's grains are so engineered and hybridized that they lose any resemblance to 13th century Southern english wheat.  Did your research uncover anything on the available varieties, Ruth?
਀ഊpacem et bonum,
਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ
਀ഊDate: Tue, 15 May 2001 14:09:09 -0700 (PDT)
਀䘀爀漀洀㨀 刀甀琀栀 䘀爀攀礀 㰀爀甀琀栀昀 愀琀 甀椀搀愀栀漀⸀攀搀甀㸀ഊTo: <sca-cooks at ansteorra.org>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀甀洀攀渀琀礀 爀攀挀椀瀀攀Ⰰ 昀椀渀愀氀氀礀℀  ⠀圀愀猀㨀 䌀漀渀最爀愀琀猀⤀ഊ
਀ऀ䄀渀礀眀愀礀 琀栀攀 爀攀挀椀瀀攀 䤀 挀愀洀攀 甀瀀 眀椀琀栀 椀猀㨀ഊ
਀ऀ㄀ 挀⸀ 眀栀攀愀琀 戀攀爀爀椀攀猀ഊ	3 - 4 c. water
਀ऀ㄀ 挀⸀ 眀栀漀氀攀 洀椀氀欀ഊ	1 1/2 - 2 tsp sugar
਀ऀ㄀⼀㠀 琀猀瀀⸀ 猀愀氀琀Ⰰ 漀爀 琀漀 琀愀猀琀攀ഊ	pinch saffron, to taste.
਀ഊ	Pick over and rinse the wheat, then bring wheat
਀愀渀搀 眀愀琀攀爀 琀漀 愀 戀漀椀氀㬀 爀攀搀甀挀攀 栀攀愀琀 琀漀 洀攀搀椀甀洀Ⰰ 愀渀搀 猀椀洀洀攀爀Ⰰഊcovered, for approx. 1 1/2 - 2 hours, depending on the type
਀漀昀 眀栀攀愀琀 甀猀攀搀⸀  䌀栀攀挀欀 漀挀挀愀猀椀漀渀愀氀氀礀Ⰰ 愀渀搀 愀搀搀 洀漀爀攀 眀愀琀攀爀 愀猀ഊneeded.
਀ऀ圀栀攀渀 琀栀攀 眀栀攀愀琀 欀攀爀渀攀氀猀 栀愀瘀攀 戀爀漀欀攀渀 漀瀀攀渀 愀渀搀 愀爀攀ഊsoft, they can be removed from the heat and allowd to sit,
਀琀漀 椀洀瀀爀漀瘀攀 琀栀攀 琀攀砀琀甀爀攀 ⠀愀猀 渀漀琀攀搀 椀渀 瀀爀攀瘀椀漀甀猀 瀀漀猀琀猀⤀Ⰰ 漀爀ഊyou can continue directly with fairly good results.
਀ऀ䄀搀搀 琀栀攀 洀椀氀欀 琀漀 琀栀攀 眀栀攀愀琀Ⰰ 戀爀椀渀最 琀漀 愀 猀椀洀洀攀爀Ⰰഊand cook uncovered, stirring frequently, until the mixture
਀椀猀 琀栀椀挀欀攀渀攀搀 ⠀愀戀漀甀琀 ㈀　 洀椀渀⸀⤀ ⴀⴀ 琀漀眀愀爀搀猀 琀栀攀 攀渀搀Ⰰ 礀漀甀 眀椀氀氀ഊprobably need to be stirring the stuff constantly, to keep
਀椀琀 昀爀漀洀 戀甀爀渀椀渀最⸀ഊ	At the end of cooking, stir in the sugar, salt, and
਀猀愀昀昀爀漀渀⸀  䤀✀瘀攀 昀漀甀渀搀 愀 戀爀椀攀昀 ∀猀椀琀∀ 戀攀昀漀爀攀 猀攀爀瘀椀渀最 椀猀ഊbeneficial here, too, as it allows the color and flavor to
਀戀攀 最攀渀琀氀礀 攀砀琀爀愀挀琀攀搀 昀爀漀洀 琀栀攀 猀愀昀昀爀漀渀⸀ഊ	After the frumenty has sat and cooled for a few
਀洀椀渀甀琀攀猀Ⰰ 猀琀椀爀 琀漀 搀椀猀琀爀椀戀甀琀攀 琀栀攀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 猀攀爀瘀攀 眀愀爀洀ഊ(though, when our tournament ran overtime on Sunday, it
਀攀渀搀攀搀 甀瀀 戀攀椀渀最 猀攀爀瘀攀搀 爀愀琀栀攀爀 氀甀欀攀眀愀爀洀Ⰰ 愀渀搀 瀀攀漀瀀氀攀 猀琀椀氀氀 氀椀欀攀搀ഊit).
਀ഊNotes on ingredients:
਀ഊ	Wheat: I used a "soft white" wheat, which cooks
਀洀漀爀攀 焀甀椀挀欀氀礀 琀栀愀渀 琀栀攀 ∀栀愀爀搀 爀攀搀∀ 琀栀愀琀 眀愀猀 洀礀 漀琀栀攀爀 漀瀀琀椀漀渀⸀ഊThe white wheat cooked to tenderness in about 1 1/2 hours,
਀愀渀搀 愀戀猀漀爀戀攀搀 愀 瀀爀漀搀椀最漀甀猀 愀洀漀甀渀琀 漀昀 眀愀琀攀爀 ⠀䤀 攀渀搀攀搀 甀瀀 愀搀搀椀渀最ഊseveral cups' worth above and beyond the 4 cups I started out
਀眀椀琀栀⤀⸀  䄀猀 渀漀琀攀搀 椀渀 漀琀栀攀爀 瀀漀猀琀猀Ⰰ 椀琀 琀甀爀渀猀 漀甀琀 琀栀愀琀 琀栀攀 猀漀昀琀ഊwheat is probably closer to Period wheat than the hard, another
਀戀漀渀甀猀⸀  䤀 眀攀渀琀 昀漀爀 眀栀漀氀攀 眀栀攀愀琀 戀攀爀爀椀攀猀 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 挀爀愀挀欀攀搀ഊwheat often used in book redactions; I believe the beating of the
਀眀栀攀愀琀 椀渀 愀 洀漀爀琀愀爀 氀椀猀琀攀搀 椀渀 愀氀氀 琀栀攀 攀砀琀愀渀琀 爀攀挀椀瀀攀猀 爀攀昀攀爀猀 漀渀氀礀ഊto the removal of hulls, since there is no way that cracked
਀最爀愀椀渀 挀愀渀 ∀戀爀攀愀欀∀ 漀爀 ∀戀甀爀猀琀∀ 眀栀攀渀 椀琀✀猀 猀甀昀昀椀挀椀攀渀琀氀礀 挀漀漀欀攀搀ഊ(another universal feature of the recipes).
਀ഊ	Milk: I used grocery-store whole milk for a creamy,
਀戀甀琀 渀漀琀 琀漀漀ⴀ挀爀攀愀洀礀 琀攀砀琀甀爀攀⸀  倀攀爀椀漀搀 洀椀氀欀 眀漀甀氀搀 氀椀欀攀氀礀 栀愀瘀攀ഊhad more cream in it, though one recipe that I didn't use as
਀愀 猀漀甀爀挀攀 ⠀椀渀 开吀栀攀 䴀攀搀椀攀瘀愀氀 䬀椀琀挀栀攀渀开Ⰰ 挀愀渀✀琀 爀攀挀愀氀氀 琀栀攀 愀甀琀栀漀爀猀ഊat the moment) cautions one to remove a lot of the cream from
਀琀栀攀 洀椀氀欀 甀猀攀搀Ⰰ 琀漀 愀瘀漀椀搀 挀甀爀搀氀椀渀最 漀昀 琀栀攀 昀爀甀洀攀渀琀礀⸀  匀漀 琀栀攀ഊactual type of milk used historically is open to debate.
਀ഊ	Sugar: For test redactions, I used commercial white
਀猀甀最愀爀㬀 昀漀爀 琀栀攀 昀椀渀愀氀 爀攀挀椀瀀攀Ⰰ 䤀 甀猀攀搀 甀渀爀攀昀椀渀攀搀 挀愀渀攀 猀甀最愀爀Ⰰ 漀昀ഊthe type sold in solid cones at Mexican groceries.  The cane
਀猀甀最愀爀 栀愀猀 愀 渀椀挀攀 ∀戀爀漀眀渀 猀甀最愀爀∀ 昀氀愀瘀漀爀Ⰰ 愀渀搀 椀猀 氀攀猀猀 愀最爀攀猀猀椀瘀攀氀礀ഊsweet than white sugar (I used 2 tsp. of cane sugar to get the
਀猀愀洀攀 攀昀昀攀挀琀 愀猀 ㄀ ㄀⼀㈀ 琀猀瀀⸀ 眀栀椀琀攀 猀甀最愀爀⤀⸀  䤀 昀椀最甀爀攀搀 琀栀椀猀 眀漀甀氀搀ഊbe closest to the sugar that would have been used in Period;
਀爀攀昀椀渀攀搀 眀栀椀琀攀 猀甀最愀爀 眀愀猀 愀瘀愀椀氀愀戀氀攀Ⰰ 戀甀琀 攀砀瀀攀渀猀椀瘀攀Ⰰ 愀渀搀 漀昀琀攀渀ഊcooks had to do the refining themselves.  White sugar was
਀洀漀猀琀氀礀 瀀爀椀稀攀搀 昀漀爀 椀琀猀 挀漀氀漀爀 愀渀搀 眀愀猀 甀猀甀愀氀氀礀 甀猀攀搀 愀猀 愀 琀漀瀀瀀椀渀最ഊto show it off.  I figured that since the color of the sugar
਀眀漀甀氀搀渀✀琀 戀攀 猀攀攀渀 愀最愀椀渀猀琀 琀栀攀 挀漀氀漀爀猀 漀昀 琀栀攀 眀栀攀愀琀 愀渀搀 猀愀昀昀爀漀渀Ⰰഊthere was no reason to use the really good stuff.
਀ഊ	Salt: For test preps, I used regular table salt; for
਀琀栀攀 昀椀渀愀氀 瘀攀爀猀椀漀渀Ⰰ 䤀 甀猀攀搀 ∀昀氀攀甀爀 搀攀 猀攀氀∀ 猀攀愀 猀愀氀琀Ⰰ 猀甀瀀瀀漀猀攀搀氀礀ഊone of the finest hand-harvested grades to come out of
਀䈀爀椀琀琀愀渀礀 ⠀愀猀猀甀洀椀渀最 洀礀 猀甀瀀瀀氀椀攀爀 椀猀 愀戀漀瘀攀ⴀ戀漀愀爀搀⤀⸀  一漀 渀漀琀椀挀攀愀戀氀攀ഊdifference in the finished product, though apparently the
਀猀渀漀戀 瘀愀氀甀攀 椀洀瀀爀攀猀猀攀搀 琀栀攀 樀甀搀最攀猀⸀  㨀⤀  䄀搀洀椀琀琀攀搀氀礀Ⰰ 昀氀攀甀爀 搀攀ഊsel is such lovely white stuff, it probably would have been used
਀愀猀 琀愀戀氀攀 猀愀氀琀Ⰰ 眀栀椀氀攀 愀 氀攀猀猀ⴀ爀攀昀椀渀攀搀 最爀愀搀攀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 甀猀攀搀ഊin the recipe itself, where appearance would be unimportant.
਀ഊ	Saffron: I used genuine Spanish saffron, just enough to
਀最椀瘀攀 琀栀攀 搀椀猀栀 愀 昀愀椀渀琀 猀愀昀昀爀漀渀 挀漀氀漀爀 愀渀搀 昀氀愀瘀漀爀 ⠀洀漀猀琀氀礀 琀漀 瀀爀漀瘀攀ഊthe stuff was in there); I have no idea how much would have been
਀愀搀搀攀搀 椀渀 倀攀爀椀漀搀⸀  䤀琀 洀椀最栀琀 栀愀瘀攀 戀攀攀渀 戀愀猀攀搀 漀渀 栀漀眀 洀甀挀栀 猀愀昀昀爀漀渀ഊone had, how much one wanted to impress guests, what other food
਀眀愀猀 戀攀椀渀最 猀攀爀瘀攀搀Ⰰ 攀琀挀⸀ഊ
਀ऀ匀漀洀攀 爀攀挀椀瀀攀猀 愀氀猀漀 愀搀搀 攀最最 礀漀氀欀猀 琀漀 琀栀椀挀欀攀渀 琀栀攀 搀椀猀栀ഊat the end; since that can affect the "keeping" time of the
਀搀椀猀栀 渀攀最愀琀椀瘀攀氀礀Ⰰ 愀渀搀 猀椀渀挀攀 䤀 琀栀漀甀最栀琀 琀栀攀 猀琀甀昀昀 洀椀最栀琀 栀愀瘀攀 琀漀ഊsit a while before it was eaten, I skipped that ingredient.
਀ऀ䄀氀猀漀Ⰰ 猀漀洀攀 爀攀挀椀瀀攀猀 挀愀氀氀 昀漀爀 戀漀椀氀椀渀最 眀愀琀攀爀 漀爀 戀爀漀琀栀ഊto be added at the time of serving (possibly to thin out the
਀昀爀甀洀攀渀琀礀 愀 氀椀琀琀氀攀㼀⤀Ⰰ 戀甀琀 琀栀攀 攀砀琀愀渀琀 爀攀挀椀瀀攀猀 愀爀攀 渀漀琀 挀氀攀愀爀ഊif the broth/water is to be added to the frumenty, the
਀愀挀挀漀洀瀀愀渀礀椀渀最 洀攀愀琀Ⰰ 漀爀 戀漀琀栀⸀  䄀氀猀漀Ⰰ 琀栀攀 猀琀攀瀀 椀猀 渀漀琀 氀椀猀琀攀搀ഊin all the recipes.  Since I wasn't sure, I skipped it.
਀ഊ	Sadly, I didn't have the time or money to cook up
਀爀漀愀猀琀 戀攀攀昀 漀爀 洀攀愀琀 琀漀 最漀 眀椀琀栀 琀栀椀猀Ⰰ 戀甀琀 愀琀 漀甀爀 瀀漀琀氀甀挀欀 昀攀愀猀琀Ⰰഊthe frumenty went quite nicely with the roasted chicken someone
਀攀氀猀攀 戀爀漀甀最栀琀⸀ഊ
਀刀攀昀攀爀攀渀挀攀猀㨀ഊ
਀ऀ䠀攀椀愀琀琀Ⰰ 䌀漀渀猀琀愀渀挀攀Ⰰ 开䄀渀 伀爀搀渀愀渀挀攀 漀昀 倀漀琀琀愀最攀开Ⰰ 愀猀 挀椀琀攀搀ഊon the godecookery.com website. (One original source recipe,
਀昀漀爀 昀爀甀洀攀渀琀礀 愀渀搀 瀀漀爀瀀漀椀猀攀 椀渀 䰀攀渀琀⤀⸀ഊ
਀ऀ䠀攀椀愀琀琀Ⰰ 䌀漀渀猀琀愀渀挀攀Ⰰ 攀琀 愀氀⸀Ⰰ 开倀氀攀礀渀 䐀攀氀椀琀开 ⠀伀渀攀 漀爀椀最椀渀愀氀ഊsource recipe, that helpfully mentions that either cow's milk
਀⨀漀爀⨀ 愀氀洀漀渀搀 洀椀氀欀 椀猀 愀挀挀攀瀀琀愀戀氀攀Ⰰ 琀栀甀猀 戀爀椀搀最椀渀最 琀栀攀 ㈀ 琀礀瀀攀猀 漀昀ഊrecipes).
਀ഊ	Renfrow, Cindy, _Take a Thousand Eggs or More, vol. 2_
਀⠀㐀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀 爀攀挀椀瀀攀猀 ⴀⴀ ㈀ 昀漀爀 昀爀甀洀攀渀琀礀 眀椀琀栀 瀀漀爀瀀漀椀猀攀Ⰰഊ2 for frumenty with venison -- from 2 different manuscripts.)
਀ഊ	Depending on how you count, 4 or 6 original sources.
਀ഊ	Sorry the citations are so brief -- I don't have the
਀戀漀漀欀猀 栀攀爀攀 愀琀 眀漀爀欀 眀椀琀栀 洀攀Ⰰ 愀渀搀 漀渀氀礀 爀攀洀攀洀戀攀爀 琀栀攀 琀椀琀氀攀猀 愀渀搀ഊauthors at the moment (though I'm sure lots of folks here are
਀昀愀洀椀氀椀愀爀 眀椀琀栀 琀栀攀洀⤀⸀ഊ
਀ऀ䄀渀搀 琀栀愀琀✀猀 琀栀攀 眀椀渀渀椀渀最 爀攀挀椀瀀攀⸀  匀椀洀瀀氀攀Ⰰ 爀愀琀栀攀爀 琀椀洀攀ⴀഊintensive, but tasty.  :)
਀ഊ			-- Ruth
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㐀 䘀攀戀 ㈀　　㘀 ㄀㠀㨀㈀㔀㨀㌀㌀ ⴀ　㔀　　ഊFrom: Robin Carroll-Mann <rcmann4 at earthlink.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 䘀爀甀洀攀渀琀礀 儀甀攀猀琀椀漀渀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊSusan Fox wrote:
਀㸀 夀漀甀 猀攀攀洀 琀漀 栀愀瘀攀 愀猀欀攀搀 琀栀攀 猀愀洀攀 焀甀攀猀琀椀漀渀 椀渀 ㄀㤀㤀㤀Ⰰ 氀漀漀欀椀渀最 昀漀爀ഊ> something earlier than Robert May "The Accomplish'd Cook" c. 1660.
਀㸀 䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀 愀渀猀眀攀爀攀搀 琀栀愀琀 琀栀攀爀攀 眀愀猀 愀 匀瀀愀渀椀猀栀 爀攀挀椀瀀攀 眀椀琀栀ഊ> sugar and cinnamon but did not cite it directly.
਀㸀ഊ> Selene C.
਀ഊThere are several boiled grain dishes that are topped with sugar and
਀挀椀渀渀愀洀漀渀Ⰰ 戀甀琀 愀猀 琀栀攀礀 愀爀攀 ㄀㘀琀栀 挀⸀Ⰰ 愀渀搀 猀栀攀 愀猀欀攀搀 昀漀爀 ㄀㐀琀栀 挀⸀ 爀攀挀椀瀀攀猀⸀⸀⸀ഊ
਀䘀爀甀洀攀渀琀礀 椀猀 甀猀甀愀氀氀礀 漀昀 瀀漀爀爀椀搀最攀ⴀ氀椀欀攀 挀漀渀猀椀猀琀攀渀挀礀⸀  䤀昀 礀漀甀 搀漀渀✀琀 洀椀渀搀ഊsomething smoother, there's a recipe in The Anonymous Venetian (14th/15
਀挀⸀ 䤀琀愀氀椀愀渀⤀⸀  䤀琀✀猀 昀漀爀 ∀䄀洀椀搀漀渀漀 漀昀 匀琀愀爀挀栀∀Ⰰ 洀愀搀攀 眀椀琀栀 眀栀攀愀琀 猀琀愀爀挀栀Ⰰഊsugar, almond milk, cloves, and pine nuts.
਀ഊHere's a link to Mistress Helewyse's translation:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最攀漀挀椀琀椀攀猀⸀挀漀洀⼀栀攀氀攀眀礀猀攀⼀氀椀戀爀漀⸀栀琀洀氀⌀䤀⸀─㈀　䄀洀椀搀漀渀漀─㈀　漀昀ഊ
਀䤀昀 ㄀㔀琀栀 挀⸀ 眀椀氀氀 搀漀Ⰰ 琀栀攀爀攀✀猀 愀 猀眀攀攀琀攀渀攀搀 昀爀甀洀攀渀琀礀 爀攀挀椀瀀攀 椀渀 琀栀攀 䰀椀戀攀爀ഊCure Cocorum.
਀䠀攀爀攀 愀爀攀 琀栀攀 爀攀氀攀瘀愀渀琀 氀椀渀攀猀Ⰰ 愀琀 琀栀攀 攀渀搀 漀昀 琀栀攀 爀攀挀椀瀀攀㨀ഊ
਀∀圀椀琀栀 猀甀最甀爀 挀愀渀搀礀Ⰰ ︀漀甀 洀愀礀 栀椀琀 搀漀眀挀攀ⰀഊIf hit be served in grete lordys howce.
਀吀愀欀攀 戀氀愀挀欀 猀甀最甀爀 昀漀爀 洀攀渀攀爀 洀攀渀渀攀㬀ഊBe ware þer with, for hit wylle brenne
਀ഊThe full recipe (and the rest of the cookbook) is on Thomas Gloning's
਀眀攀戀猀椀琀攀㨀ഊhttp://staff-www.uni-marburg.de/~gloning/lcc3.htm
਀ⴀⴀ ഊBrighid ni Chiarain
਀䈀愀爀漀渀礀 漀昀 匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 䬀椀渀最搀漀洀ഊ
਀ഊDate: Fri, 24 Feb 2006 21:52:13 -0500
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] A Frumenty Question
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀匀椀氀瘀攀爀刀　猀攀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> Does anyone know of a sweetened frumenty recipe from before 1600? I found one
਀㸀 昀漀爀 ㄀㘀㔀㌀ 戀甀琀 䤀 渀攀攀搀 漀渀攀 昀爀漀洀 琀栀攀 ㄀㐀琀栀 挀攀渀琀甀爀礀Ⰰ 椀昀 猀甀挀栀 攀砀椀猀琀猀⸀ 吀栀攀  ഊ> early recipes I've seen call for milk, eggs and saffron but no sugar.
਀㸀ഊ> Renata
਀ഊAncient Cookery which is in the Warner edition of the
਀䄀渀琀椀焀甀椀琀愀琀攀猀 䌀甀氀椀渀愀爀椀愀攀 ⠀㄀㜀㤀㄀⤀ 椀渀挀氀甀搀攀猀ഊ
਀䘀甀爀洀攀渀琀攀攀ഊTake qwete[wheat] ftreyned, that is for to fay broften (bburft), and alay hit
਀眀椀琀栀 最漀搀攀昀眀攀琀攀 洀礀氀欀Ⰰ 愀渀搀 戀漀礀氀攀 栀椀琀Ⰰ 愀渀搀 昀琀攀爀攀 栀椀琀 眀攀氀氀Ⰰ 愀渀搀 瀀甀琀 琀栀攀爀琀漀 昀甀最爀攀㬀ഊand colour hit with faffron; and for a lorde put no brothe therto, but
਀瀀甀琀 琀栀攀爀琀漀 愀 昀攀眀 稀漀氀欀攀猀 漀昀 攀礀爀攀渀 戀攀琀攀渀Ⰰ 愀渀搀 昀琀攀爀攀 栀椀琀 眀攀氀 琀栀愀琀 栀椀琀 焀甀愀礀氀攀ഊnoght (stir it well that it does not curdle); and when it is fothen
਀昀攀爀瘀攀 栀椀琀 昀漀爀琀栀攀⸀ഊ
਀㐀　㘀  瀀愀最攀 㠀㄀ 倀爀漀猀瀀攀挀琀 䈀漀漀欀猀 昀愀挀猀椀洀椀氀攀 ㄀㤀㠀㄀⸀ഊ
਀吀栀攀 爀攀挀椀瀀攀猀 愀爀攀 搀愀琀攀搀 挀椀爀挀愀 ㄀㐀㈀㔀⸀ 吀栀攀 洀愀渀甀猀挀爀椀瀀琀 椀猀 琀栀攀 䄀爀甀渀搀攀氀 ㌀㌀㐀⸀ഊMost sources are wrong and number it as AR 344. If one doesn't have Warner, one
਀挀愀渀 昀椀渀搀 琀栀攀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 ㄀㜀㤀　 攀搀椀琀椀漀渀 漀昀 琀栀攀 䠀漀甀猀攀栀漀氀搀 伀爀搀椀渀愀渀挀攀猀⸀ഊThat was published as a microfilm in 1975.
਀ഊJohnnae
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㐀 䘀攀戀 ㈀　　㘀 ㈀㈀㨀　　㨀㄀㤀 ⴀ　㔀　　ഊFrom: Johnna Holloway <johnna at sitka.engin.umich.edu>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀 䘀爀甀洀攀渀琀礀 儀甀攀猀琀椀漀渀ഊTo: Cooks within the SCA <sca-cooks at ansteorra.org>
਀ഊAnother version that includes sugar may be found in the
਀匀氀漀愀渀攀 䴀愀渀甀猀挀爀椀瀀琀 ㄀㤀㠀㘀⸀ഊ
਀㜀⸀ 䘀爀甀洀攀渀琀礀ഊ
਀吀愀欀攀 眀栀攀愀琀Ⰰ 愀渀搀 瀀椀挀欀 椀琀 昀愀椀爀 ⸀⸀⸀ 猀渀椀瀀瀀攀搀ഊ
਀圀椀琀栀 猀甀最愀爀 挀愀渀搀礀 㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀瀀戀洀⸀挀漀洀⼀─㜀䔀氀椀渀搀愀栀氀⼀氀挀挀⼀瀀愀爀愀氀氀攀氀⸀栀琀洀氀⌀昀㈀㄀㸀Ⰰഊyou may sweeten it,
਀䤀昀 椀琀 椀猀 猀攀爀瘀攀搀 椀渀 嬀愀崀 最爀攀愀琀 氀漀爀搀✀猀 栀漀甀猀攀⸀ഊTake black sugar for meaner men;
਀䈀攀眀愀爀攀 琀栀攀爀攀眀椀琀栀Ⰰ 昀漀爀 椀琀 眀椀氀氀 戀甀爀渀⸀ഊ
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀瀀戀洀⸀挀漀洀⼀縀氀椀渀搀愀栀氀⼀氀挀挀⼀瀀愀爀愀氀氀攀氀⸀栀琀洀氀⌀爀㜀ഊ
਀吀栀椀猀 椀猀 昀爀漀洀 琀栀攀 瀀愀爀愀氀氀攀氀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 琀栀攀 䰀椀戀攀爀 挀甀爀攀 䌀漀挀漀爀甀洀⸀ഊIt's the work of our own Cindy Renfrow.
਀吀栀攀 搀愀琀椀渀最 漀昀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 椀猀 ㄀㐀㐀　⸀ഊ
਀䨀漀栀渀渀愀攀ഊ
਀ഊDate: Mon, 27 Feb 2006 08:44:03 -0700
਀䘀爀漀洀㨀 ∀匀甀攀 䌀氀攀洀攀渀最攀爀∀ 㰀洀漀漀渀挀愀琀 愀琀 椀渀ⴀ琀挀栀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Sweet frumenty recipes...
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䘀甀渀渀礀 栀漀眀 氀椀昀攀 眀漀爀欀猀Ⰰ 猀漀洀攀琀椀洀攀猀⸀⸀⸀⸀吀栀攀爀攀 䤀 眀愀猀Ⰰ 猀椀琀琀椀渀最 愀琀 洀礀 欀椀琀挀栀攀渀 琀愀戀氀攀Ⰰഊlooking through my brand-new copies of _Take a Thousand Eggs_ (which I got
਀愀猀 愀 氀愀琀攀 䠀漀氀椀搀愀礀 瀀爀攀猀攀渀琀 昀爀漀洀 愀 搀攀愀爀 昀爀椀攀渀搀⤀Ⰰ 氀漀漀欀椀渀最 昀漀爀 䰀攀渀琀攀渀 椀搀攀愀猀Ⰰ 愀渀搀ഊwhat do I find in the fish section of volume two but recipes for sweet
਀昀爀甀洀攀渀琀礀℀ 㰀最㸀  䈀漀琀栀 攀砀愀洀瀀氀攀猀Ⰰ 椀渀琀攀爀攀猀琀椀渀最氀礀Ⰰ 漀挀挀甀爀 椀渀 琀栀攀 挀漀渀琀攀砀琀 漀昀 戀攀椀渀最ഊserved with porpoise.  The first comes from Harleian MS 4016, and the
਀猀攀挀漀渀搀Ⰰ 昀爀漀洀 䠀愀爀氀攀椀渀 䴀匀 ㈀㜀㤀Ⰰ 愀渀搀 琀栀攀礀 愀爀攀 昀漀甀渀搀 漀渀 瀀愀最攀猀 㐀　　ⴀ㐀　㄀ 椀渀 琀栀攀ഊsecond volume of Cindy's books.
਀ഊThe first recipe has you make an almond milk with water, which you combine
਀眀椀琀栀 挀氀攀愀渀攀搀 愀渀搀 瀀愀爀琀椀愀氀氀礀ⴀ挀漀漀欀攀搀 眀栀攀愀琀⸀  䰀愀琀攀爀Ⰰ 礀漀甀 愀搀搀 猀甀最愀爀Ⰰ 猀愀昀昀爀漀渀 愀渀搀ഊsalt, and serve it with porpoise that has been prepared as one would salmon,
਀愀渀搀 戀漀椀氀攀搀 椀渀 昀愀椀爀 眀愀琀攀爀⸀ഊ
਀吀栀攀 猀攀挀漀渀搀 爀攀挀椀瀀攀 椀猀 瘀椀爀琀甀愀氀氀礀 椀搀攀渀琀椀挀愀氀Ⰰ 氀愀挀欀椀渀最 漀渀氀礀 琀栀攀 猀愀氀琀⸀ഊIt would be interesting, I think, to go through the various sources in which
਀昀爀甀洀攀渀琀礀 愀渀搀 猀椀洀椀氀愀爀 最爀愀椀渀 搀椀猀栀攀猀 愀瀀瀀攀愀爀Ⰰ 愀渀搀 猀攀攀 椀昀 琀栀攀 猀攀愀猀漀渀椀渀最猀 猀栀椀昀琀ഊwith the type of meat that the grain is to accompany.  Without,
਀甀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 欀渀漀眀椀渀最 愀渀礀琀栀椀渀最 攀砀琀攀渀猀椀瘀攀 愀戀漀甀琀 栀甀洀漀爀愀氀 琀栀攀漀爀礀Ⰰ 䤀✀搀 眀漀渀搀攀爀ഊif the different seasonings had anything to do with balancing the meat,
਀猀椀渀挀攀 瀀漀爀瀀漀椀猀攀 ⠀眀栀椀挀栀 琀栀攀礀 挀漀渀猀椀搀攀爀攀搀 愀 昀椀猀栀⤀ 眀漀甀氀搀 栀愀瘀攀 栀愀搀 搀椀昀昀攀爀攀渀琀ഊhumoral qualities than venison, which is what I'd normally associate
਀昀爀甀洀攀渀琀礀 眀椀琀栀⸀ ഊ
਀吀栀攀 漀琀栀攀爀 昀爀甀洀攀渀琀椀攀猀 䤀✀瘀攀 猀攀攀渀 愀氀氀 猀攀攀洀 琀漀 栀愀瘀攀 栀愀搀 瀀攀瀀瀀攀爀ഊin them, and egg yolks (although the lack of egg in the porpoise recipes
਀挀漀甀氀搀 戀攀 愀琀琀爀椀戀甀琀攀搀 琀漀 琀栀攀椀爀 甀猀攀 椀渀 䰀攀渀琀⤀⸀ഊ
਀䤀✀洀 最漀椀渀最 琀漀 愀搀搀 琀栀攀 爀攀挀椀瀀攀猀 琀漀 洀礀 䰀攀渀琀攀渀 漀瀀琀椀漀渀猀Ⰰ 愀氀琀栀漀甀最栀 䤀 琀栀椀渀欀 䤀✀氀氀ഊserve it with salmon instead! <g> Does anyone know what kind of wheat would
਀戀攀 洀漀猀琀 愀瀀瀀爀漀瀀爀椀愀琀攀㼀 䄀 栀愀爀搀 眀椀渀琀攀爀 眀栀攀愀琀㼀 猀漀洀攀琀栀椀渀最 猀漀昀琀攀爀㼀ഊ
਀ⴀⴀ䴀愀椀爀攀Ⰰ 漀昀昀 琀漀 最漀 最攀琀 爀攀愀搀礀 昀漀爀 眀漀爀欀⸀⸀⸀⸀ഊ
਀ഊDate: Mon, 26 Mar 2007 11:59:00 -0700 (PDT)
਀䘀爀漀洀㨀 䄀洀戀攀爀刀愀瘀攀渀 㰀最眀礀渀攀琀栀开搀攀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: [Sca-cooks] ANCIENT AND PERIOD RECIPES LINK
਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最Ⰰ 愀洀戀攀爀爀愀瘀攀渀 吀栀漀洀瀀猀漀渀ഊ	<gwyneth_de at yahoo.com>
਀ഊFor a tried and tested recipe for frumenty complete with modern  
਀爀攀搀愀挀琀椀漀渀猀 礀漀甀 洀愀礀 氀椀欀攀 琀漀 琀愀欀攀 愀 氀漀漀欀 愀琀㨀ഊ
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀栀椀猀琀漀爀礀⸀甀欀⸀挀漀洀⼀爀攀挀椀瀀攀猀⼀椀渀搀攀砀⸀瀀栀瀀㼀愀爀挀栀椀瘀攀㴀㠀ഊ
਀眀眀眀⸀栀椀猀琀漀爀礀⸀甀欀⸀挀漀洀ഊ
਀㴀㴀㴀㴀㴀㴀ഊRecipes for frumenty are found in just about every
਀洀攀搀椀攀瘀愀氀 䔀甀爀漀瀀攀愀渀 挀漀漀欀戀漀漀欀Ⰰ 搀愀琀椀渀最 戀愀挀欀 琀漀 ㄀㌀　　⸀ഊNormally the frumenty recipes call for wheat, but
਀漀琀栀攀爀 最爀愀椀渀猀 猀甀挀栀 愀猀 漀愀琀猀 眀攀爀攀 愀氀猀漀 甀猀攀搀 ⠀愀氀漀渀攀 漀爀 椀渀ഊcombination). Most commonly in medieval menus,
਀昀爀甀洀攀渀琀礀 眀愀猀 猀攀爀瘀攀搀 眀椀琀栀 瘀攀渀椀猀漀渀⸀ഊ
਀䤀 栀愀瘀攀 䌀愀爀椀愀搀漀挀✀猀 爀攀挀椀瀀攀 昀漀爀 昀爀甀洀攀渀琀礀 漀渀 琀栀攀 眀攀戀猀椀琀攀ഊat:
਀ഊhttp://www.medievalcookery.com/recipes/frumenty.shtm
਀ഊIf you'd like other examples of the medieval source
਀爀攀挀椀瀀攀猀Ⰰ 氀攀琀 洀攀 欀渀漀眀 愀渀搀 䤀✀氀氀 搀椀最 琀栀攀洀 甀瀀⸀ഊ
਀ⴀ 䐀漀挀ഊ
਀ഊDate: Mon, 26 Mar 2007 15:28:10 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀 愀琀 眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] ANCIENT AND PERIOD RECIPES LINK
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀昀 䤀 洀椀最栀琀 戀攀 猀漀 戀漀氀搀Ⰰ 琀栀攀 洀漀搀攀爀渀 愀搀愀瀀琀愀琀椀漀渀猀 漀昀 昀爀甀洀攀渀琀礀 愀爀攀 愀挀琀甀愀氀氀礀 眀栀攀愀琀ഊpolenta (the word first being used in English around 1000 CE).  Frumenty is
਀洀愀搀攀 昀爀漀洀 眀栀漀氀攀 最爀愀椀渀Ⰰ 眀栀椀氀攀 瀀漀氀攀渀琀愀 椀猀 洀愀搀攀 昀爀漀洀 挀爀甀猀栀攀搀 最爀愀椀渀 漀爀 洀攀愀氀⸀ഊThe use of bulgar or cracked wheat is a cheat to expedite the cooking and
਀搀漀攀猀 渀漀琀 瀀爀漀搀甀挀攀 琀栀攀 ∀昀爀漀最猀 攀最最∀ 攀昀昀攀挀琀 漀昀 昀爀甀洀攀渀琀礀⸀ഊ
਀䘀爀甀洀攀渀琀礀 洀漀猀琀氀礀 爀攀昀攀爀猀 琀漀 眀栀漀氀攀Ⰰ 栀甀氀氀攀搀 眀栀攀愀琀 最爀愀椀渀猀⸀  倀漀氀攀渀琀愀 椀渀椀琀椀愀氀氀礀 眀愀猀ഊapplied to barley, both whole and crushed, but was being commonly used to
਀搀攀猀挀爀椀戀攀 愀渀礀 戀漀椀氀攀搀 最爀愀椀渀 洀攀愀氀 戀礀 琀栀攀 琀椀洀攀 漀昀 䄀瀀椀挀椀甀猀⸀  倀漀爀爀椀搀最攀 瀀爀椀洀愀爀椀氀礀ഊreferred to a dish of oatmeal, but was also used to describe other cooked
਀最爀愀椀渀 洀攀愀氀猀⸀  䤀 猀甀猀瀀攀挀琀 琀栀攀 搀攀昀椀渀椀琀椀漀渀猀 戀攀挀愀洀攀 洀漀爀攀 最攀渀攀爀愀氀椀稀攀搀 漀瘀攀爀 琀椀洀攀⸀ഊ
਀䤀琀 洀椀最栀琀 戀攀 椀渀琀攀爀攀猀琀椀渀最 琀漀 挀漀洀瀀愀爀攀 琀栀攀 瘀愀爀椀漀甀猀 爀攀挀椀瀀攀猀 愀渀搀 眀漀爀搀  ഊusages over time.
਀ഊBear
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 　　㨀㄀㔀㨀㌀㌀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" <adamantius1@verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: Cooks within the SCA <sca-cooks@lists.ansteorra.org>
਀ഊFrom: "Antonia Calvo" <ladyadele@paradise.net.nz>
਀㰀㰀㰀 䤀✀瘀攀 洀愀搀攀 洀椀氀欀ⴀ愀渀搀ⴀ眀栀攀愀琀 昀爀甀洀攀渀琀礀 愀琀 愀 昀攀愀猀琀Ⰰ 戀甀琀 椀琀✀猀 欀椀渀搀 漀昀 愀 瀀愀椀渀⸀⸀⸀ഊif you don't stir it constantly, it catches and burns.  But now, I'm
਀眀漀渀搀攀爀椀渀最 椀昀 礀漀甀 挀愀渀 挀漀漀欀 琀栀愀琀 椀渀 琀栀攀 漀瘀攀渀⸀⸀⸀㼀  䄀昀琀攀爀 愀氀氀Ⰰ 椀琀 眀漀爀欀猀  ഊwith rice. >>>
਀ഊWith perhaps some sacrifice to authenticity, for heavy production  
਀瀀甀爀瀀漀猀攀猀Ⰰ 攀焀甀愀氀 瀀愀爀琀猀 圀栀攀愀琀攀渀愀 ⠀漀爀 漀琀栀攀爀 攀焀甀椀瘀愀氀攀渀琀 眀栀漀氀攀 眀栀攀愀琀 挀攀爀攀愀氀  ഊsuch as fine bulgur) and Cream of Wheat are your friends. They cook  
਀焀甀椀挀欀氀礀 愀渀搀 挀愀渀 攀瘀攀渀 昀椀渀椀猀栀 挀漀漀欀椀渀最 漀昀昀 琀栀攀 昀氀愀洀攀 椀渀 琀栀攀椀爀 漀眀渀  ഊresidual heat in a large pot. You can then whisk the bejabbers out of  
਀椀琀Ⰰ 愀搀搀 洀椀氀欀Ⰰ 礀漀氀欀猀Ⰰ 漀爀 眀栀愀琀攀瘀攀爀⸀ 吀栀攀 攀渀搀 爀攀猀甀氀琀 椀猀Ⰰ 椀昀 渀漀琀 琀漀琀愀氀氀礀  ഊindistinguishable from the real, slow-cooked article, sure ain't  
਀䴀椀渀甀琀攀 刀椀挀攀⸀⸀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀ഊ
਀ഊDate: Fri, 22 Aug 2008 00:23:46 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀䀀眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] kitchen tips
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀䀀氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䤀昀 琀栀攀 爀攀挀椀瀀攀 甀渀搀攀爀 搀椀猀挀甀猀猀椀漀渀 椀猀 琀栀攀 漀渀攀 䤀✀洀 琀栀椀渀欀椀渀最 漀昀Ⰰ 琀栀攀 昀爀甀洀攀渀琀礀 椀猀 ഊwheat berries cooked in milk or cream.  It has a decidedly different texture 
਀昀爀漀洀 昀爀甀洀攀渀琀椀攀猀 洀愀搀攀 眀椀琀栀 洀攀愀氀 漀爀 昀愀爀椀渀愀⸀ഊ
਀䈀攀愀爀ഊ
਀㰀㰀㰀 圀椀琀栀 瀀攀爀栀愀瀀猀 猀漀洀攀 猀愀挀爀椀昀椀挀攀 琀漀 愀甀琀栀攀渀琀椀挀椀琀礀Ⰰ 昀漀爀 栀攀愀瘀礀 瀀爀漀搀甀挀琀椀漀渀 ഊpurposes, equal parts Wheatena (or other equivalent whole wheat cereal 
਀猀甀挀栀 愀猀 昀椀渀攀 戀甀氀最甀爀⤀ 愀渀搀 䌀爀攀愀洀 漀昀 圀栀攀愀琀 愀爀攀 礀漀甀爀 昀爀椀攀渀搀猀⸀ 吀栀攀礀 挀漀漀欀 ഊquickly and can even finish cooking off the flame in their own  residual 
਀栀攀愀琀 椀渀 愀 氀愀爀最攀 瀀漀琀⸀ 夀漀甀 挀愀渀 琀栀攀渀 眀栀椀猀欀 琀栀攀 戀攀樀愀戀戀攀爀猀 漀甀琀 漀昀  椀琀Ⰰ 愀搀搀 ഊmilk, yolks, or whatever. The end result is, if not totally 
਀椀渀搀椀猀琀椀渀最甀椀搀栀愀戀氀攀 昀爀漀洀 琀栀攀 爀攀愀氀Ⰰ 猀氀漀眀ⴀ挀漀漀欀攀搀 愀爀琀椀挀氀攀Ⰰ 猀甀爀攀 愀椀渀✀琀  䴀椀渀甀琀攀 ഊRice...
਀ഊAdamantius >>>
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 　㈀㨀㈀　㨀㐀㔀 ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" <adamantius1@verizon.net>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: Cooks within the SCA <sca-cooks@lists.ansteorra.org>
਀ഊOn Aug 22, 2008, at 1:23 AM, Terry Decker wrote:
਀㰀㰀㰀 䤀昀 琀栀攀 爀攀挀椀瀀攀 甀渀搀攀爀 搀椀猀挀甀猀猀椀漀渀 椀猀 琀栀攀 漀渀攀 䤀✀洀 琀栀椀渀欀椀渀最 漀昀Ⰰ 琀栀攀  ഊfrumenty is wheat berries cooked in milk or cream.  It has a  
਀搀攀挀椀搀攀搀氀礀 搀椀昀昀攀爀攀渀琀 琀攀砀琀甀爀攀 昀爀漀洀 昀爀甀洀攀渀琀椀攀猀 洀愀搀攀 眀椀琀栀 洀攀愀氀 漀爀 昀愀爀椀渀愀⸀ 㸀㸀㸀ഊ
਀䴀漀猀琀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 䤀✀瘀攀 猀攀攀渀 椀渀瘀漀氀瘀攀 琀栀攀 最爀愀椀渀猀 戀攀椀渀最 挀漀漀欀攀搀 椀渀 眀愀琀攀爀  ഊuntil they burst and release their starch; then it's generally cooked  
਀昀甀爀琀栀攀爀Ⰰ 愀渀搀 瘀攀爀礀 猀氀漀眀氀礀Ⰰ 眀椀琀栀 洀椀氀欀Ⰰ 琀栀攀渀 攀最最猀 愀渀搀 琀栀椀渀最猀 氀椀欀攀 猀愀昀昀爀漀渀  ഊare added near the end of the process. Perhaps it's a matter of  
਀椀渀琀攀爀瀀爀攀琀愀琀椀漀渀Ⰰ 戀甀琀 椀昀 搀漀渀攀 爀椀最栀琀Ⰰ 琀栀攀爀攀✀猀 渀漀琀 愀 氀漀琀 漀昀 攀愀猀椀氀礀  ഊdiscernible wheat berry structure left by the time you're done.
਀ഊUsing whole wheat berries will leave more fibrous berry structure in  
਀琀栀攀 洀愀猀猀Ⰰ 愀渀搀 琀栀攀爀攀 椀猀 愀 搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 琀栀愀琀 瀀爀漀挀攀猀猀 愀渀搀 甀猀椀渀最  ഊcoarsely-ground grain, but the difference is not huge, and since using  
਀挀漀愀爀猀攀ⴀ最爀漀甀渀搀 最爀愀椀渀 椀猀 昀愀猀琀攀爀Ⰰ 氀攀猀猀 氀椀欀攀氀礀 琀漀 戀甀爀渀Ⰰ 愀渀搀 愀氀猀漀 洀漀爀攀  ഊappealing to many people (in my own experience, anyway), it's not a  
਀戀愀搀 漀瀀琀椀漀渀 眀栀攀渀 挀漀漀欀椀渀最 昀漀爀 㐀　　 瀀攀漀瀀氀攀⸀ഊ
਀䤀昀 䤀 眀攀爀攀 搀漀椀渀最 愀 猀洀愀氀氀 焀甀愀渀琀椀琀礀 愀渀搀 愀甀琀栀攀渀琀椀挀椀琀礀 眀攀爀攀 洀礀 洀愀椀渀  ഊpriority, rather than one of many, I'd use whole wheat berries.
਀ഊAdamantius
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 ㄀㘀㨀㈀㘀㨀㈀　 ⴀ　㜀　　ഊFrom: Lilinah <lilinah@earthlink.net>
਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀甀洀攀渀琀礀ഊTo: sca-cooks@ansteorra.org
਀ഊI've only made frumenty once, at my very first feast. I cooked the 
਀眀栀攀愀琀 昀椀爀猀琀Ⰰ 甀渀琀椀氀 椀琀 戀甀爀猀琀⸀ 吀栀攀渀 椀 猀琀椀爀爀攀搀 椀渀 琀栀攀 攀最最猀Ⰰ 猀愀昀昀爀漀渀Ⰰ 愀渀搀 ഊmilk.
਀ഊOriginal:
਀吀漀 洀愀欀攀 昀爀甀洀攀渀琀攀ഊTake clene whete & braye yt wel in a morter tyl the holes gon of; 
਀猀攀琀栀攀 椀琀 琀椀氀 椀琀 戀爀攀猀琀攀 椀渀 眀愀琀攀爀⸀ 一礀洀 椀琀 瘀瀀 ☀ 氀愀琀 椀琀 挀漀氀攀⸀ 吀愀欀 最漀漀搀 ഊbroth & swete mylk of kyn or of almand & tempere it therwith. Nym 
਀㌀攀氀欀礀猀 漀昀 攀礀爀攀渀 爀愀眀攀 ☀愀洀瀀㬀 猀愀昀昀爀漀甀渀 ☀ 挀愀猀琀 琀栀攀爀琀漀㬀 猀愀氀琀 椀琀㬀 氀攀琀 椀琀 ഊnau3t boyle after the eyren ben cast therinne. Messe it forth with 
਀瘀攀渀攀猀漀甀渀 漀爀 眀椀琀栀 昀愀琀 洀漀琀漀甀渀 昀爀攀猀挀栀⸀ഊfrom: Forme of Cury, late 14th century
਀ഊMy paraphrase:
਀吀漀 洀愀欀攀 昀爀甀洀攀渀琀礀ഊTake clean wheat & bray it well in a mortar till the hulls come off.
਀匀攀攀琀栀攀 椀琀 琀椀氀氀 椀琀 戀甀爀猀琀猀 椀渀 眀愀琀攀爀⸀ 吀愀欀攀 椀琀 甀瀀 ☀ 氀攀琀 椀琀 挀漀漀氀⸀ഊTake good broth & sweet milk of cow or of almond & temper it therewith.
਀吀愀欀攀 礀漀氀欀猀 漀昀 爀愀眀 攀最最猀 ☀ 猀愀昀昀爀漀渀 ☀ 挀愀猀琀 琀栀攀爀攀琀漀㬀 猀愀氀琀 椀琀㬀 氀攀琀 椀琀 渀漀琀 ഊboil after the eggs [have] been cast therein.
਀䴀攀猀猀 椀琀 昀漀爀琀栀 眀椀琀栀 瘀攀渀椀猀漀渀 漀爀 眀椀琀栀 昀愀琀 昀爀攀猀栀 洀甀琀琀漀渀⸀ഊ
਀圀栀愀琀 圀攀 䐀椀搀㨀ഊ- We cooked the wheat in water in several rice cookers, dumping each 
਀瀀漀琀昀甀氀氀 椀渀琀漀 愀 氀愀爀最攀 瀀愀渀 眀栀攀渀 搀漀渀攀⸀ഊ- While the wheat was cooking, we soaked the saffron in the vegetable 
਀戀爀漀琀栀 愀渀搀 挀漀眀✀猀 洀椀氀欀⸀ഊ- When the wheat was all cooked, we beat the eggs and stirred them 
਀椀渀琀漀 愀 氀椀琀琀氀攀 戀爀漀琀栀 椀渀 愀 猀攀瀀愀爀愀琀攀 戀漀眀氀⸀ഊ- Then we added the major portion of broth, milk, and saffron to the 
਀瀀漀琀 漀昀 挀漀漀欀攀搀 眀栀攀愀琀⸀ 一漀Ⰰ 椀琀 眀愀猀渀✀琀 爀攀愀氀氀礀 挀漀漀氀Ⰰ 愀猀 琀栀攀 爀攀挀椀瀀攀猀 ഊdirects, but it wasn't completely hot, either.
਀ⴀ 圀攀 戀爀漀甀最栀琀 椀琀 琀漀 愀 猀椀洀洀攀爀Ⰰ 渀漀琀 愀 戀漀椀氀Ⰰ 漀渀 洀攀搀椀甀洀 栀攀愀琀Ⰰ 猀琀椀爀爀椀渀最Ⰰ ഊfrom time to time until bubbles just began to form around the edge of 
਀琀栀攀 瀀漀琀⸀ഊ- As soon as that happened we turned the heat down to low.
਀ⴀ 吀栀攀渀 眀攀 琀攀洀瀀攀爀攀搀 琀栀攀 攀最最猀 眀椀琀栀 猀漀洀攀 漀昀 琀栀攀 栀漀琀 氀椀焀甀椀搀 椀渀 琀栀攀 瀀漀琀 ⴀ ഊi do this by adding just a little hot liquid at a time, so the eggs 
਀搀漀渀✀琀 ∀挀漀漀欀∀⼀挀甀爀搀氀攀Ⰰ 愀渀搀 甀渀琀椀氀 琀栀攀礀 愀爀攀 焀甀椀琀攀 眀愀爀洀⸀ഊ- Then we slowly poured the tempered eggs into the wheat, stirring constantly.
਀ⴀ 圀攀 挀漀渀琀椀渀甀攀搀 挀漀漀欀椀渀最Ⰰ 猀琀椀爀爀椀渀最 挀漀渀猀琀愀渀琀氀礀Ⰰ 甀渀琀椀氀 琀栀攀 氀椀焀甀椀搀 愀渀搀 ഊeggs were absorbed.
਀ⴀ 䈀攀挀愀甀猀攀 琀栀攀 戀爀漀琀栀 眀愀猀 猀愀氀琀攀搀Ⰰ 眀攀 搀椀搀渀✀琀 愀搀搀 猀愀氀琀Ⰰ 戀甀琀 椀 琀愀猀琀攀搀 椀琀 ഊwhen it was nearly done, to see if it needed salt - i don't recall if 
਀椀琀 搀椀搀⸀⸀⸀ 戀甀琀 椀昀 椀琀 搀漀攀猀Ⰰ 椀琀✀猀 最漀漀搀 琀漀 愀搀搀 琀栀攀 猀愀氀琀 戀攀昀漀爀攀 椀琀 最攀琀猀 ഊtoo thick, so it can be evenly distributed.
਀ⴀ 圀栀攀渀 椀琀 眀愀猀 琀栀椀挀欀Ⰰ 眀攀 琀漀漀欀 椀琀 漀昀昀 琀栀攀 猀琀漀瘀攀Ⰰ 猀攀琀 椀琀 漀渀 愀 栀攀愀琀ⴀ瀀爀漀漀昀 ഊcounter with a lid on.
਀ഊDidn't burn it.
਀䈀甀琀 搀椀搀渀✀琀 猀攀爀瘀攀 椀琀 眀椀琀栀 瘀攀渀椀猀漀渀 漀爀 昀爀攀猀栀 洀甀琀琀漀渀Ⰰ 攀椀琀栀攀爀⸀ 䤀琀 眀愀猀 ഊserved with roast pork legs with three sauces, salat, and two 
਀瘀攀最攀琀愀戀氀攀 搀椀猀栀攀猀⸀ഊ
਀吀栀椀猀 眀愀礀 椀琀 眀愀猀 焀甀椀琀攀 瀀氀攀愀猀愀渀琀氀礀 挀爀攀愀洀礀 愀渀搀 猀漀昀琀Ⰰ 愀渀搀 昀愀椀爀氀礀 琀愀猀琀礀 ഊfor frumenty (not the tastiest dish, IMO).
਀ⴀⴀ ഊUrtatim (that's err-tah-TEEM)
਀琀栀攀 瀀攀爀猀漀渀愀 昀漀爀洀攀爀氀礀 欀渀漀眀渀 愀猀 䄀渀愀栀椀琀愀ഊ
਀ഊDate: Fri, 22 Aug 2008 06:38:12 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀䀀眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Frog's eggs?
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀䀀氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀㴀㴀㴀㴀㴀㴀ഊI've made milk-and-wheat frumenty at a feast, but it's kind of a pain...
਀椀昀 礀漀甀 搀漀渀✀琀 猀琀椀爀 椀琀 挀漀渀猀琀愀渀琀氀礀Ⰰ 椀琀 挀愀琀挀栀攀猀 愀渀搀 戀甀爀渀猀⸀  䈀甀琀 渀漀眀Ⰰ 䤀✀洀ഊwondering if you can cook that in the oven...?  After all, it works with
਀爀椀挀攀⸀ഊ--
਀䄀渀琀漀渀椀愀 搀椀 䈀攀渀攀搀攀琀琀漀 䌀愀氀瘀漀ഊ
਀䘀爀漀最✀猀 攀最最猀㼀  䤀✀瘀攀 搀漀渀攀 椀琀 愀 挀漀甀瀀氀攀 漀昀 琀椀洀攀猀⸀  䤀琀✀猀 愀 瀀愀椀渀 琀漀 洀愀欀攀Ⰰ 戀甀琀ഊcrock pots have worked well for me.
਀ഊBear
਀㴀㴀㴀㴀㴀㴀㴀ഊ
਀䠀甀栀㼀 圀栀愀琀 搀漀 ∀䘀爀漀最 攀最最猀∀ 栀愀瘀攀 琀漀 搀漀 眀椀琀栀 琀栀椀猀㼀 圀栀愀琀 搀漀 礀漀甀 洀攀愀渀 戀礀  ∀椀琀∀㼀 ഊFrog's eggs or frumenty?
਀ഊStefan the perplexed >>>>
਀ഊThere is a recipe for frumenty that uses wheat berries cooked in milk or 
਀挀爀攀愀洀⸀  吀栀攀 爀攀猀甀氀琀 椀猀 愀 猀氀椀最栀琀氀礀 最攀氀愀琀椀渀漀甀猀 洀愀猀猀 琀栀愀琀 爀攀猀攀洀戀氀攀猀 昀爀漀最猀 攀最最猀Ⰰ ഊwhich gives them the nick-name. frogs eggs.
਀ഊBear 
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 　㜀㨀㐀㈀㨀　㈀ ⴀ　㐀　　ഊFrom: Johnna Holloway <johnnae@mac.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: Cooks within the SCA <sca-cooks@lists.ansteorra.org>
਀ഊThere are versions of the recipes that call for oven baking until soft 
਀愀琀 ㈀㔀　 搀攀最爀攀攀猀⸀ഊI would guess timing out a huge quantity would be a problem plus it ties
਀甀瀀 漀瘀攀渀 猀瀀愀挀攀⸀ 䴀愀礀戀攀 爀漀愀猀琀攀爀猀 眀漀甀氀搀 搀漀㼀㼀㼀ഊThe last time I made it we used crock pots and we didn't make that much.
਀夀漀甀 搀漀渀✀琀 愀氀眀愀礀猀 昀椀渀搀 爀攀挀椀瀀攀猀 琀栀愀琀 挀漀漀欀 椀渀 琀栀攀 洀椀氀欀⸀ഊA number of modern/traditional recipes call for soaked wheat berries to 
਀戀攀 猀椀洀洀攀爀攀搀 椀渀 昀爀攀猀栀 眀愀琀攀爀⸀ 吀栀攀 猀漀愀欀椀渀最 瀀爀漀搀甀挀攀猀 挀爀攀攀搀 眀栀攀愀琀 愀渀搀 琀栀愀琀 最攀氀愀渀琀椀渀漀甀猀 洀愀猀猀 椀猀 琀栀攀渀 甀猀攀搀 琀漀 洀愀欀攀 琀栀攀 昀爀甀洀攀渀琀礀⸀ഊThe milk/cream can then be added and it's sweetened and then again baked 
਀漀爀 戀漀椀氀攀搀⸀ഊ
਀䐀漀爀漀琀栀礀 䠀愀爀琀氀攀礀 最椀瘀攀猀 愀 爀攀挀椀瀀攀 琀栀愀琀 猀愀礀猀 ∀䈀漀礀氀攀 栀椀琀 琀礀氀氀攀 栀椀琀 戀爀攀猀琀 ഊ(burst) then; Let hit down, as I thee kenne. Take new mylke, and play hit up.
਀吀椀氀氀 栀椀琀 戀攀 琀栀礀欀欀攀爀攀搀攀 琀漀 猀甀瀀⸀∀ഊ
਀吀栀攀爀攀✀猀 愀 昀漀漀搀椀攀 瀀漀猀琀 眀椀琀栀 瀀椀挀琀甀爀攀猀 愀渀搀 愀 搀椀猀挀甀猀猀椀漀渀 愀琀㨀ഊhttp://adambalic.typepad.com/the_art_and_mystery_of_fo/2008/03/frumenty.html
਀ഊJohnnae
਀ഊ<<< With perhaps some sacrifice to authenticity, for heavy production 
਀瀀甀爀瀀漀猀攀猀Ⰰ 攀焀甀愀氀 瀀愀爀琀猀 圀栀攀愀琀攀渀愀 ⠀漀爀 漀琀栀攀爀 攀焀甀椀瘀愀氀攀渀琀 眀栀漀氀攀 眀栀攀愀琀 ഊcereal such as fine bulgur) and Cream of Wheat are your friends. They 
਀挀漀漀欀 焀甀椀挀欀氀礀 愀渀搀 挀愀渀 攀瘀攀渀 昀椀渀椀猀栀 挀漀漀欀椀渀最 漀昀昀 琀栀攀 昀氀愀洀攀 椀渀 琀栀攀椀爀 漀眀渀  ഊresidual heat in a large pot. You can then whisk the bejabbers out 
਀漀昀  椀琀Ⰰ 愀搀搀 洀椀氀欀Ⰰ 礀漀氀欀猀Ⰰ 漀爀 眀栀愀琀攀瘀攀爀⸀ 吀栀攀 攀渀搀 爀攀猀甀氀琀 椀猀Ⰰ 椀昀 渀漀琀 ഊtotally indistinguidhable from the real, slow-cooked article, sure 
਀愀椀渀✀琀  䴀椀渀甀琀攀 刀椀挀攀⸀⸀⸀ഊ
਀䄀搀愀洀愀渀琀椀甀猀 㸀㸀㸀ഊ
਀ഊDate: Fri, 22 Aug 2008 06:47:06 -0500
਀䘀爀漀洀㨀 ∀吀攀爀爀礀 䐀攀挀欀攀爀∀ 㰀琀⸀搀⸀搀攀挀欀攀爀䀀眀漀爀氀搀渀攀琀⸀愀琀琀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] kitchen tips
਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀䀀氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀吀栀攀 搀椀猀栀 䤀✀洀 琀栀椀渀欀椀渀最 漀昀 琀愀欀攀猀 栀漀甀爀猀 琀漀 瀀爀攀瀀愀爀攀Ⰰ 眀栀椀挀栀 椀猀 眀栀礀 戀甀爀渀椀渀最 椀猀 愀 ഊproblem.  The wheat berries get very soft and swell but retain their shape 
਀椀渀猀椀搀攀 愀 琀爀愀渀猀氀甀挀攀渀琀 眀栀椀琀攀 最攀氀 漀昀 洀椀氀欀 愀渀搀 猀琀愀爀挀栀Ⰰ 攀爀最漀 ∀昀爀漀最猀 攀最最猀⸀∀  䜀爀攀愀琀 ഊtaste, but it's not a practical dish for large feasts, as you say.
਀ഊBear 
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 　㘀㨀㌀㤀㨀㔀㠀 ⴀ　㜀　　ഊFrom: edoard@medievalcookery.com
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: "Cooks within the SCA" <sca-cooks@lists.ansteorra.org>
਀ഊFrom: Antonia Calvo
਀㰀㰀㰀 䤀✀瘀攀 洀愀搀攀 洀椀氀欀ⴀ愀渀搀ⴀ眀栀攀愀琀 昀爀甀洀攀渀琀礀 愀琀 愀 昀攀愀猀琀Ⰰ 戀甀琀 椀琀✀猀 欀椀渀搀 漀昀 愀 瀀愀椀渀⸀⸀⸀ ഊif you don't stir it constantly, it catches and burns.  But now, I'm 
਀眀漀渀搀攀爀椀渀最 椀昀 礀漀甀 挀愀渀 挀漀漀欀 琀栀愀琀 椀渀 琀栀攀 漀瘀攀渀⸀⸀⸀㼀  䄀昀琀攀爀 愀氀氀Ⰰ 椀琀 眀漀爀欀猀 眀椀琀栀 ഊrice. >>>
਀ഊI've tried making frumenty in the oven, and it does work with cracked
਀眀栀攀愀琀 ⠀猀攀攀 渀漀琀攀猀 愀琀 唀刀䰀 戀攀氀漀眀⤀⸀  䤀 搀椀搀渀✀琀 挀栀愀渀最攀 琀栀攀 眀愀琀攀爀 爀愀琀椀漀 愀琀 愀氀氀ഊ(2 water : 1 grain), but I did have to cook it a *lot* longer (2 hours
਀愀猀 漀瀀瀀漀猀攀搀 琀漀 ㄀㔀 洀椀渀甀琀攀猀⤀⸀  匀漀 椀昀 漀瘀攀渀 猀瀀愀挀攀 椀猀 瀀氀攀渀琀椀昀甀氀 愀渀搀 礀漀甀✀爀攀ഊmaking absolutely huge batches, then this may be the way to go.
਀ഊFrumenty
਀栀琀琀瀀㨀⼀⼀爀攀挀椀瀀攀猀⸀洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀⼀昀爀甀洀攀渀琀礀⸀栀琀洀氀ഊ
਀䘀漀爀 琀栀攀 昀攀愀猀琀 䤀✀洀 挀漀漀欀椀渀最 椀渀 琀眀漀 眀攀攀欀猀 䤀✀氀氀 瀀爀漀戀愀戀氀礀 甀猀攀 琀栀攀 漀瘀攀渀ഊmethod, but I may try using roasters instead.
਀ഊ- Doc
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 ㄀　㨀　㐀㨀㌀㄀ ⴀ　㐀　　ഊFrom: "Elaine Koogler" <kiridono@gmail.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 欀椀琀挀栀攀渀 琀椀瀀猀ഊTo: "Cooks within the SCA" <sca-cooks@lists.ansteorra.org>
਀ഊI wonder if using slow cookers would work...there are liners that can be
਀瀀甀爀挀栀愀猀攀搀 昀漀爀 琀栀攀洀 琀栀愀琀 洀愀欀攀 挀氀攀愀渀甀瀀 愀 眀愀氀欀 椀渀 琀栀攀 瀀愀爀欀⸀⸀⸀爀攀洀漀瘀攀 琀栀攀 氀椀渀攀爀ഊand throw it away!!  I did a wheatberry soup for the Middle Eastern feast
਀甀猀椀渀最 琀栀攀洀⸀⸀⸀䤀 栀愀搀 琀眀漀 氀愀爀最攀 漀渀攀猀 愀渀搀 愀 猀洀愀氀氀攀爀 漀渀攀⸀⸀⸀愀渀搀 戀漀爀爀漀眀攀搀 愀渀漀琀栀攀爀⸀ഊThis made enough soup to feed 120 people.  It worked very well and gave the
਀眀栀攀愀琀戀攀爀爀椀攀猀 瀀氀攀渀琀礀 漀昀 琀椀洀攀 琀漀 猀漀昀琀攀渀 愀渀搀 攀砀瀀愀渀搀 琀栀攀 眀愀礀 琀栀攀礀 眀攀爀攀 猀甀瀀瀀漀猀攀搀ഊto.  I did this in advance, and simply reheated the soup on the day of the
਀攀瘀攀渀琀⸀ഊ
਀䬀椀爀椀ഊ
਀ഊDate: Fri, 22 Aug 2008 12:32:51 -0400
਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀䀀洀愀挀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Frumenty recipe
਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀䀀氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ
਀䠀攀爀攀✀猀 愀渀 椀渀琀攀爀攀猀琀椀渀最 栀椀猀琀漀爀椀挀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 搀椀猀栀⸀ഊ
਀䘀爀甀洀攀渀琀礀⸀ 圀愀猀栀 眀攀氀氀 愀 瀀椀渀琀 漀昀 戀攀猀琀 眀栀攀愀琀Ⰰ 愀渀搀 猀漀愀欀 昀漀爀 琀眀攀渀琀礀ⴀ昀漀甀爀ഊhours in water just sufficient to cover. Put the soaked wheat in a
਀挀漀瘀攀爀攀搀 攀愀爀琀栀攀渀 戀愀欀椀渀最 瀀漀琀 漀爀 樀愀爀Ⰰ 挀漀瘀攀爀 眀攀氀氀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀渀搀 氀攀琀 椀琀ഊcook in a very slow oven for twelve hours. This may be done the day
਀戀攀昀漀爀攀 椀琀 椀猀 眀愀渀琀攀搀Ⰰ 漀爀 椀昀 漀渀攀 栀愀猀 愀 挀漀愀氀 爀愀渀最攀 椀渀 眀栀椀挀栀 愀 昀椀爀攀 洀愀礀 戀攀ഊkept all night, or an Aladdin oven, the grain may be started in the
਀攀瘀攀渀椀渀最 愀渀搀 挀漀漀欀攀搀 愀琀 渀椀最栀琀⸀ 圀栀攀渀 搀攀猀椀爀攀搀 昀漀爀 甀猀攀Ⰰ 瀀甀琀 椀渀 愀 猀愀甀挀攀瀀愀渀ഊwith three pints of milk, a cupful of well-washed Zante currants, and
਀漀渀攀 挀甀瀀 漀昀 猀攀攀搀攀搀 爀愀椀猀椀渀猀⸀ 䈀漀椀氀 琀漀最攀琀栀攀爀 昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀Ⰰ 琀栀椀挀欀攀渀 眀椀琀栀ഊfour tablespoonfuls of flour rubbed smooth in a little cold milk, and serve.
਀ഊWhat makes this recipe interesting is that it appears under
਀⼀⼀䴀䤀匀䌀䔀䰀䰀䄀一䔀伀唀匀 䈀刀䔀䄀䬀䘀䄀匀吀 䐀䤀匀䠀䔀匀 ⼀⼀椀渀 琀栀攀 戀漀漀欀ഊ  Science in the Kitchen., by Mrs. E. E. Kellogg.
਀ഊShe is described as "Superintendent of the Sanitarium School of Cookery
਀愀渀搀 漀昀 琀栀攀 䈀愀礀 嘀椀攀眀 䄀猀猀攀洀戀氀礀 匀挀栀漀漀氀 漀昀 䌀漀漀欀攀爀礀Ⰰ 愀渀搀 䌀栀愀椀爀洀愀渀 漀昀 琀栀攀ഊWorld's Fair Committee on Food Supplies, for Michigan. 1893"
਀ഊThe book in the foreword promises
਀∀吀栀漀猀攀 眀栀漀 栀愀瘀攀 洀愀搀攀 琀栀攀洀猀攀氀瘀攀猀 昀愀洀椀氀椀愀爀 眀椀琀栀 䴀爀猀⸀ 䬀攀氀氀漀最最✀猀 猀礀猀琀攀洀 漀昀ഊcookery, invariably express themselves as trebly astonished: first, at
਀琀栀攀 猀椀洀瀀氀椀挀椀琀礀 漀昀 琀栀攀 洀攀琀栀漀搀猀 攀洀瀀氀漀礀攀搀㬀 猀攀挀漀渀搀氀礀Ⰰ 愀琀 琀栀攀 洀愀爀瘀攀氀漀甀猀ഊresults both as regards palatableness, wholesomeness, and
਀愀琀琀爀愀挀琀椀瘀攀渀攀猀猀㬀 琀栀椀爀搀氀礀Ⰰ 琀栀愀琀 椀琀 栀愀搀 渀攀瘀攀爀 漀挀挀甀爀爀攀搀 琀漀 琀栀攀洀 ∀琀漀 搀漀 琀栀椀猀ഊway before. This system does not consist simply of a rehash of what is
਀昀漀甀渀搀 椀渀 攀瘀攀爀礀 挀漀漀欀 戀漀漀欀Ⰰ 戀甀琀 漀昀 渀攀眀 洀攀琀栀漀搀猀Ⰰ 眀栀椀挀栀 愀爀攀 琀栀攀 爀攀猀甀氀琀 漀昀ഊthe application of the scientific principles of chemistry and physics to
਀琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 昀漀漀搀 椀渀 猀甀挀栀 愀 洀愀渀渀攀爀 愀猀 琀漀 洀愀欀攀 椀琀 琀栀攀 洀漀猀琀ഊnourishing, the most digestible, and the most inviting to the eye and to
਀琀栀攀 瀀愀氀愀琀攀⸀∀ഊ
਀匀漀 挀爀攀愀琀椀渀最 昀爀甀洀攀渀琀礀 椀渀 琀栀椀猀 洀愀琀琀攀爀 椀猀 愀 渀攀眀 洀攀琀栀漀搀 戀愀猀攀搀 漀渀ഊscientific principles?!? (The book also contains a lot of recipes for
਀琀漀愀猀琀⸀⤀ഊ
਀吀栀攀 攀渀琀椀爀攀 戀漀漀欀 椀猀 愀瘀愀椀氀愀戀氀攀 栀攀爀攀ഊhttp://www.gutenberg.org/files/12238/12238-h/12238-h.htm
਀ഊJohnnae
਀ഊ
਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䄀甀最 ㈀　　㠀 ㄀㔀㨀㈀㤀㨀　　 ⴀ　㐀　　ഊFrom: Johnna Holloway <johnnae@mac.com>
਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䘀爀漀最✀猀 攀最最猀 愀搀搀攀渀搀甀洀ഊTo: Cooks within the SCA <sca-cooks@lists.ansteorra.org>
਀ഊSome actual Italian recipes for the dish can be found at
਀䈀愀爀漀渀攀猀猀 䠀攀氀攀眀礀猀攀✀猀 眀攀戀猀椀琀攀⸀ഊ
਀䄀 爀攀挀椀瀀攀 琀栀愀琀 䈀愀爀漀渀攀猀猀 䠀攀氀攀眀礀猀攀 琀爀愀渀猀氀愀琀攀搀 昀爀漀洀 琀栀攀 䤀琀愀氀椀愀渀ഊLibro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)reads:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最攀漀挀椀琀椀攀猀⸀挀漀洀⼀栀攀氀攀眀礀猀攀⼀氀椀戀爀漀⸀栀琀洀氀ഊ
਀⨀堀堀䤀嘀 䴀愀椀稀攀 搀椀猀栀 ⠀䘀爀甀洀攀渀琀礀⤀ 最漀漀搀 愀渀搀 瘀攀爀礀 甀猀攀昀甀氀⸀⨀ഊIf you want to make frumenty, take the wheat berries, and grind/beat it 
਀眀攀氀氀 甀渀琀椀氀 琀栀攀 栀甀猀欀 氀椀昀琀猀Ⰰ 琀栀攀渀 眀愀猀栀 椀琀 眀攀氀氀⸀ 倀甀琀 椀琀 琀漀 戀漀椀氀 椀渀 眀愀琀攀爀Ⰰ ഊbut don?t boil it too much, then pour away the water. Then add inside 
਀琀栀攀 昀愀琀 漀昀 眀栀椀挀栀攀瘀攀爀 愀渀椀洀愀氀 礀漀甀 眀椀猀栀Ⰰ 愀渀搀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 猀甀爀攀 琀栀愀琀 礀漀甀 ഊdon?t add too much. Add sweet and strong spices, and saffron, and if you 
਀搀漀渀㼀琀 栀愀瘀攀 眀栀攀愀琀 琀栀攀渀 礀漀甀 挀愀渀 琀愀欀攀 爀椀挀攀Ⰰ 愀渀搀 椀琀 眀椀氀氀 戀攀 最漀漀搀⸀ഊ
਀䈀愀猀攀搀 漀渀 瀀爀攀瘀椀漀甀猀 搀椀猀挀甀猀猀椀漀渀猀 栀攀爀攀 漀渀 匀䌀䄀 䌀漀漀欀猀Ⰰ 猀栀攀 愀氀猀漀 搀椀搀 愀 瀀愀瀀攀爀 ഊtitled on coarse wheat dishes as found in Scappi.
਀ഊPeriod Italian Maize recipes 
਀㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀最攀漀挀椀琀椀攀猀⸀挀漀洀⼀栀攀氀攀眀礀猀攀⼀洀愀椀稀攀⸀栀琀洀氀㸀ⴀ 吀栀攀爀攀 愀爀攀 琀栀爀攀攀 爀攀挀椀瀀攀猀 ഊin Scappi which use a grain referred to as "formentone" which has been 
਀椀搀攀渀琀椀昀椀攀搀 愀猀 洀愀椀稀攀 戀礀 䤀琀愀氀椀愀渀 挀甀氀椀渀愀爀礀 栀椀猀琀漀爀椀愀渀猀⸀ 䌀甀爀爀攀渀琀氀礀 琀栀攀爀攀 椀猀 ഊstill some doubt about this identification. My doubts notwithstanding 
਀琀栀攀 琀栀爀攀攀 爀攀挀椀瀀攀猀 愀爀攀 琀爀愀渀猀挀爀椀戀攀搀 愀渀搀 琀爀愀渀猀氀愀琀攀搀 栀攀爀攀⸀ഊ
਀䨀漀栀渀渀愀攀ഊ
਀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀 眀爀漀琀攀㨀ഊ
਀伀渀 䄀甀最 ㈀㈀Ⰰ ㈀　　㠀Ⰰ 愀琀 ㄀㨀㌀㌀ 倀䴀Ⰰ 䌀栀爀椀猀琀椀愀渀攀 眀爀漀琀攀㨀ഊ
਀㰀㰀㰀 吀栀椀猀 猀漀甀渀搀 愀 氀漀琀 氀椀欀攀 挀甀挀挀椀愀㨀ഊhttp://splendidtable.publicradio.org/recipes/main_cuccia.shtml
਀伀昀 琀栀攀 爀攀挀椀瀀攀猀 䤀 栀愀瘀攀 昀漀甀渀搀Ⰰ 䤀 氀椀欀攀 琀栀攀 氀愀猀琀 漀渀攀 琀栀攀 戀攀猀琀 昀漀爀 戀攀椀渀最 ഊthe most "medievaloid." >>>
਀䐀漀 礀漀甀 琀栀椀渀欀 琀栀攀 䤀琀愀氀椀愀渀 挀栀攀攀猀攀挀愀欀攀 眀椀琀栀 琀栀攀 猀漀愀欀攀搀 眀栀攀愀琀 戀攀爀爀椀攀猀 ഊeaten at Easter is meant to be made with cuccia as a filling, or is it 
਀樀甀猀琀 洀愀搀攀 眀椀琀栀 猀漀愀欀攀搀 眀栀攀愀琀 眀椀琀栀 挀漀椀渀挀椀搀攀渀琀愀氀 爀攀猀攀洀戀氀愀渀挀攀猀 琀漀 挀甀挀挀椀愀㼀ഊ
਀䄀搀愀洀愀渀琀椀甀猀 ഊ
਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris	frumenty-msg	Page 35 of 36
਀ഊ