SC - Kippers OOP- OT

[Philip & Susan Troy]

>Having finally found the yellowing notes, we have an adaptation of a recipe
>for frumenty from Robert May's The Accomplisht Cook (1660), which places it
>out of period.  Since the original recipe is not referenced, I have no idea
>how close this matches the original.
>
>Bear
>
<snip>

The adaptation you give came from Dining With William Shakespeare, by Madge
Lorwin, p. 203.  Here is the cited original from May:

"To Make Furmenty
Take wheat and wet it, then beat it in a sack with the wash-beetle, being
finely hulled and cleaned from the dust and hulls, boil it over night, and
let it soak on a soft fire all night; then next morning take as much as
will serve the turn, put it in a pipkin, pan or skillet, and put it a
boiling in cream or milk, with mace, salt, whole cinamon, and saffron, or
yolkes of eggs, boil it thick and serve it in a clean scowred dish, scrape
on sugar, and trim the dish."

HTH,


Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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