SC - Frumenty for the masses, continued

[Anne-Marie Rousseau]

Elizabeth tells us how they make rice, and suggests it might work for barley.

I'm wondering, though, how that works then for the final stage of 
stirring in the egg yolks. You'd need to stir the big pot of stuff over 
heat and make sure all the egg set, but that the stuff didn't burn. Hmmm...

Thanks for the ideas! Keep 'em coming!
- --Anne-Marie

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington