SC - frumente serving question

[Wendy]

Thanks for the recipe.  Especially the translation!

Helen wrote:

> Thanks, a ratio like that will really help me.  See below:
>
> Original: 1.  To make frumente. Tak clene whete & braye yt wel in a
> morter tyl [th]e holes gon of; se[th]e it til it breste in water.  Nym it
> vp & lat it cole.  Tak good bro[th] & swete mylk of kyn or of almand &
> tempere it [th]erwith.  Nym yelkys of eyren rawe & saffroun & cast
> [th]erto; salt it; lat it naugt boyle after [th]e eyren ben cast
> [th]erinne.  Messe it forth with venesoun or with fat motoun fresch.
>
> 1.  To make frumente.  Take clean wheat and bray it well in a mortar
> until the hulls gone off; seethe it til it burst in water.  Take it up
> and let it cool.  Take good broth and sweet cow’s milk or almond milk and
> temper it therewith.  Take raw yolks of eggs and saffron and cast
> thereto; salt it; let it not boil after the eggs are added.  Serve it
> forth with venison or with fat, fresh mutton.
>
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================