SC - Goblet covers?

[Linda Peterson]

On 2/25/99 7:44 AM you wrote:

>From:	TerryD at Health.State.OK.US (Decker, Terry D.)

>> Every period recipe I can find at the moment (2 15th, Miscellany, etc.) 
>> says wheat for Frumenty.  
>> 
>> But I -think- I've seen one slightly vague reference to barley here, and 
>> my lord has an ancient recipe in his files that calls for barley (ancient 
>> means he copied it from a source that left with a former girlfriend, 8-)). 
>>
>> Can anyone quote me a period reference for barley, please? 
>>
>> Thanks,
>> Chimene & Gerek
>> 
>,,,
>
>Frumenty and polenta both mean cooked grain.  Cooked grains are common from
>Antiquity to the Present.  I suspect the reason that wheat is the common
>grain in frumenty is that wheat has the lowest yield per acre of any of the
>cereals and is therefore the most expensive of grains, making it the most
>appropriate for a noble's table.
>
>Bear 

Thanks Bear... I agree completely with your idea about why-wheat, but I 
can see from your answer that my last line was sloppy.  I didn't mean 
"any reference for barley," but rather, " a period reference for barley 
in a 15thC grain- almond milk- sugar & saffron & egg yolks type 
frumenty", as goes with venison or "porpayss"

Any luck now?

Thanks again,
Chimene 
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