MC Logo


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

FRUMENTY. First, you must hull your wheat the same as you would for hulled barley, and remember that for ten bowls you need a pound of hulled wheat, which you can sometimes find at the spice-shop already hulled for one blanc per pound. Clean it and cook it in water in the evening, and leave it overnight covered by the fire in lukewarm water, then take it out and wash it. Then boil milk in a skillet and do not stir it, for it would turn: and without waiting, put it all at once into a clean pot; and when it is cold, take the cream off the top so that this cream does not cause the frumenty to turn, and then boil the milk again with a little wheat, but very little wheat; then take egg yolks and pour them in, that for each sixth of milk a hundred eggs, then take the boiling milk, and beat the eggs with the milk, then move the pot back and throw in the eggs, and move it back (away); and if you see that it is trying to turn, put the pot in a full pail of water. On fish days, use milk: on meat days, use meat juices; and you can add saffron if the eggs aren't yellow enough.

Item, half a piece of ginger.


Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

Frumenty (Le Menagier de Paris)

Frumenty (Le Viandier de Taillevent)

Furmente (A Noble Boke off Cookry)


Maize dish (Frumenty) good and perfectly useful (Libro di cucina / Libro per cuoco)

Recipes with similar titles:

Furmentee (Ancient Cookery [Arundel 334])

Furmente (Recipes from John Crophill's Commonplace Book)

Furmenty (MS Douce 257)

Home : Recipes : Menus : Search : Books : FAQ : Contact