Two Frumenty Recipes
(XIVth-XVth Century!)
Disclaimer! This is a very old recipe and I take responsibility for how things taste!
I. POTAGE DE FRUMENTY
Take clene qwete (wheat) and bray hit wele in morter, that the holles gone alle
of, and then seth hit that hit breke in faire watur (water), and then do thereto
gode brothe and cove mylk (milk), or mylk of almondes, and colour hit wythe
saffron, and take raw yolkes of eyren (eggs) and bete hom wel in a vessell,
and do in the pot, but let hit not boyle aftur; and serve hit forthe.
II. FURMENTIE
Take qwete (wheat) streyned, that is for to say, brosten, and alay hit with
gode swete mylk (milk), and boyle hit, and stere hit well, and put therto sugre
(sugar); and colour hit with saffron; and for a lorde put no brothe thereto,
but put therto a few yolkes of eyren (eggs) beten, and stere hit wel that hit
quayle noght; and when it is sothen serve hit forthe.