SC - Frumenty

[Christine A Seelye-King]

One of the best frumenties I have ever made was with mixed grains, oats,
wheat, buckwheat, & rye, IIRC, and the texture was very good.  The key is
to cook the grains in a suitably seasoned stock, which imparts plenty of
flavor to the grains as they are cooked.   This eliminates the bland
porridge syndrome nicely.  I think of frumenty as being the porridge that
gets left on the hearth over night, so my vision of it would be pretty
well cooked.  My taste would be for some of the texture to remain.  
Christianna

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