SC - Frumenty Recipes

[Gedney, Jeffrey]

Here is a link to a recipe I used for a feast I did recently. It had a very
simple and tasty frumente, almost idiot proof ( I am not just any idiot!).

http://www2.iconn.net/gedney/Recipes/frumente.htm

You may want to adjust the saffron amount. I think that a little more would
improve the color. ( use your judgement. the Saffron might change the
lightly sweet flavor of this one.

The original recipe is from a fourteenth century manuscript, as published by
Butler and Heiatt in "an Ordinance of Pottage".

brandu
> -----Original Message-----
> From:	Ann & Les Shelton [SMTP:sheltons at conterra.com]
> Sent:	Friday, January 15, 1999 8:11 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - Frumenty Recipes
> 
> Sorry to bring back up an issue we just discussed, but evidently I
> didn't save those postings after all.  In 12 years in the SCA, I've
> never once seen frumenty served at an event.  I've decided to serve it
> as a side dish with roast meat in March.  The problem is, I've found too
> many recipes and don't know a "good" one from a "bad" one.  In the
> interest of saving time and avoiding subjecting my wife to multiple
> trial versions, would those of you who have a reliable recipe mind
> sharing it?  Thanks!
> 
> John le Burguillun
> Cyddlain Downs {Columbia, SC}
> Atlantia
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