[Sca-cooks] Re: A Small Known World After All (Frumenty Comment)

[Elise Fleming]

Ruth wrote:
>Although that alone is not enough, I found out last night
>with my most recent trial run.  My impression is that frumenty
should
>be rather soft and creamy (some recipes caution you that the wheat
>must be "soft enow").  After a full hour's boiling, the point at
>which a good portion of the grains had burst, it was still pretty
>darn chewy stuff.

What about an overnight cooking?  In a crockpot to minimize sticking
to the pot?  Do we know whether cooks cooked up the grains that
morning, or might it have been one of those things put on the side
of the fire for a long, slow cooking?

Alys Katharine