SC - Frumenty - sweet question

[Gerekr at aol.com]

From:	LrdRas at aol.com

>> I was expecting the sweetened recipes,

>Why were you expecting sweet versions?  ...
>Ras
- - - - - - 
Because the only other time I've ever made frumenty (20+ yrs ago!), the 
only period source I had, and the one I used, was 2-15th, in which 3 out 
of 4 include sugar.

When we were doing our research, I charted ingredients on 10 frumenty 
recipes from English sources from ca. 1381 thru 2-15th.  Half of them (5) 
included sugar.  

>From the Misc, the Ancient cookery appended to FC, the recipe on p. 81 
>From the Misc, the Noble Boke, the recipe on p. 100
>From my own EETS 2-15th, the recipes on pp. 17, 70 & 105 (that's 75% of 
the recipes in that source)

Thanks to Bear for the info on bulgur and hard/soft wheat.  Did anyone 
else have more opinions or evidence on the question of whole wheat 
berries vs physically-smashed-in-some-form ones being what period 
upper-class diners would expect?

Thanks,
Chimene

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