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frumenty


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Frumenty. Take wheat, prepare it, wash it very well, and cook it in water. When it is cooked, drain it. Take cow's milk boiled for an instant, add the wheat, and boil it for an instant. Move it to the back of the fire, stir often, and thread in plenty of egg yolks. Some add spices, saffron and venison stock. It should be yellowish and well thickened.

autodoc



Other versions of this recipe:

Furmente (Liber cure cocorum [Sloane MS 1986])

Frumenty (Le Menagier de Paris)

FRUMENTY (Le Menagier de Paris)

Furmente (A Noble Boke off Cookry)

FOR TO MAKE FURMENTY (Forme of Cury)

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)




Links to modern interpretations:


Medieval Cookery  

Frumenty
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/frumenty.html






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