[Sca-cooks] Frumenty.

[Ruth Frey]

	Lady Brighid wrote:

> Nola has a recipe for boiled wheat, which I think is a frumenty
> equivalent.  The cooking starts the night before.  Whole wheat
> berries (with the outer hull removed) are washed, then boiled until
> the grains burst.  The cooked wheat is then removed from the fire
> and allowed to sit over night in a covered dish.  In the morning, it is
> put into a fresh pot and cooked again, then almond milk is added
> to the mixture.
>
> I assume that the overnight rest would allow the wheat to absorb
> more moisture.  Long, slow cooking with a grain dish might be
> difficult to achieve without scorching.  There's no indication how
> long the second cooking lasts -- it may be only to reheat the wheat.

	See my above post -- the extra "sitting" time *does*
increase water absorption, and improves the texture.  So that's
right on.  For my cow's milk recipe, the second cooking is necessary
to thicken the mixture and get the right texture (again, as
mentioned in the historical recipes).

			-- Ruth