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[Frank Welsh]

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Date: Tue, 27 Jan 1998 13:33:59 +1100 (EST)
From: Charles McCathieNevile <charlesn at sunrise.srl.rmit.edu.au>
To: sca cooks <sca-cooks at Ansteorra.ORG>
Subject: SC - Barley recipe - Amyndoun Seaw
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A vegetable gruel. This is the recipe requested - it is not from British 
Museum COokbook, as I thought. I have a very faded photocopy of it, on 
page 186, under flore frittours. Ring any bells anywhere?

2 c amyndoun or wheatgerm or buckwheat groats or 'gritty' cereal
2 Tablespoons butter
4 c milk
1 c fresh carrots, sliced 1/2" thick rounds
1/2 c parsnip, diced
1 cup raisins
8 - 10 prunes pitted
1/2 tsp Salt
1/4 tsp ginger poweder, connamon
1/2 tsp dried basil crushed or grated candied ginger
6 Tbs honey
3 Tbs purple-plum preserve

in deep covered skillet melt butter and toast the cereal for 2-3 minutes 
over low flame.
Mix all other ingredients except basil/candied ginger, honey, preserves. 
Add mixture to toasated cereal, simmer slowly for 20 mins.

Spoon into bowls, ad the garnish stuff (=the rest)

Source unknown...

Charles
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