SC - Quince tarts

[Karen]

>  > >Surviving the Middle Ages are dishes such as Frumenty, a bulgur dish
>  > >favored by lords and clerics
>  >
>>  Frumenty is made from wheat, I thought.  But I can certainly be
>  > incompletely informed on the topic.
>  >
>Frumenty is not a bulgur wheat dish.  Bulgur wheat is a cracked wheat which
>has been steamed to pre-cook it so that it will cook quickly.
>
>Bear

Hmmm, i thought that while frumenty can be made from "cracked" wheat, 
it could also be made of other "cracked" grains, such as barley.

Also, I think i recall seeing bulghur wheat recommended in some 
worked-out frumenty recipes, again i could be misremembering. My 
knowledge in this area is limited, so i could also be very wrong.

I was thinking of using broken wheat grains (not sure if they have a 
special name), not bulghur, for the Boar Hunt feast, since the barley 
pottage last years was so unappetizing. Would this work? I know it 
will take a bit longer to cook than bulghur.

Should it be really really mushy creamy soft when it's done? Or 
should it be mostly soft but still with a bit of graininess? I know 
my personal taste would be towards grainy body, but my reading of 
frumenty recipes leads me to believe it should be fairly soft and 
"creamy".

Anahita al-shazhiyya