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Xxiv - maize Dish (frumenty) Good And Perfectly Useful


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XXIV - Maize dish (Frumenty) good and perfectly useful. If you want to make a frumenty, take the wheat and beat it well to when it leaves the shell / husk, then wash it well, then put it to boil not much, then throw away the water, then put into it that fat of the meat that you choose, and it needs to be not too much, and mix spices sweet and strong and saffron, and if you do not have wheat take rice; it will be good.

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Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Frumenty (Le Viandier de Taillevent)

Furmente (A Noble Boke off Cookry)

FOR TO MAKE FURMENTY (Forme of Cury)




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