Two Frumenty Recipes (XIVth-XVth Century!)
This is a very old recipe and I take NO responsibility for how it tastes! My 'translations' into modern English are in bold.
I. POTAGE DE FRUMENTY
Take clene qwete (wheat) [take some clean wheat] and bray hit wele in morter, that the holles gone alle of [grind it in a pestle and mortar and remove the husks], and then seth hit that hit breke in faire watur (water) [boil the wheat in water until the wheat cracks], and then do thereto gode brothe and cove mylk (milk), or mylk of almondes [boil some milk - or almond milk and add the wheat to it - I presume the wheat has been drained...], and colour hit wythe saffron [add some saffron to color the milk/wheat mixture], and take raw yolkes of eyren (eggs) and bete hom wel in a vessell [beat some egg yolks], and do in the pot [add them to the mixture], but let hit not boyle aftur [but don't let it boil]; and serve hit forthe [and then serve!].
Take qwete (wheat) streyned, that is for to say, brosten [take some cracked wheat], and alay hit with gode swete mylk (milk), and boyle hit [boil it in milk], and stere hit well [stir it well], and put therto sugre (sugar) [add some sugar]; and colour hit with saffron [color it with saffron]; and for a lorde put no brothe thereto, but put therto a few yolkes of eyren (eggs) beten [for "lords" i.e. rich people, add some egg yolks], and stere hit wel that hit quayle noght [stir well]; and when it is sothen serve hit forthe [serve it when it's thickened].