To make frumente PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic DESCRIPTION: Wheat cooked in milk & broth ORIGINAL RECEIPT: 1. To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. - Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985. GODE COOKERY TRANSLATION: Take clean wheat & bray it well in a morter til the hulls gone of; boil it til it bursts in water. Take it up and let it cool. Take good broth & sweet milk of cow or of almond & temper it there-with. Take yolks of eggs raw & saffron & cast there-to; salt it; let it not boil after the eggs be cast there-in. Serve it forth with venison or with fat mutton fresh. INGREDIENTS: Hulled wheat

Gode Broth - use our recipe (made without bread crumbs) or use any broth you'd prefer.

Milk - the option (especially in Lent) is to use Almond Milk.

Egg yolks - beaten.

Saffron

Salt DIRECTIONS: Boil the wheat until it bursts; remove from water, wash clean, then drain and let cool. Combine broth, milk, and wheat in a large soup pot. Slowly bring to a boil, then reduce heat. Continue to cook while stirring occasionally to prevent sticking. Stir in egg yolks, saffron, & salt to taste. Continue to cook for several more minutes, but do not return to boil. The final consistency should be that of a thick sauce or stew. Serve as an accompaniment to venison or mutton. GLOSSARY OF MEDIEVAL COOKING TERMS