[Sca-cooks] A Frumenty Question

[Robin Carroll-Mann]

Susan Fox wrote:

> You seem to have asked the same question in 1999, looking for 
> something earlier than Robert May "The Accomplish'd Cook" c. 1660.  
> Lady Brighid ni Chiarain answered that there was a Spanish recipe with 
> sugar and cinnamon but did not cite it directly.
>
> Selene C.

There are several boiled grain dishes that are topped with sugar and 
cinnamon, but as they are 16th c., and she asked for 14th c. recipes...

Frumenty is usually of porridge-like consistency.  If you don't mind 
something smoother, there's a recipe in The Anonymous Venetian (14th/15 
c. Italian).  It's for "Amidono of Starch", made with wheat starch, 
sugar, almond milk, cloves, and pine nuts.

Here's a link to Mistress Helewyse's translation:
http://www.geocities.com/helewyse/libro.html#I.%20Amidono%20of


If 15th c. will do, there's a sweetened frumenty recipe in the Liber 
Cure Cocorum.
Here are the relevant lines, at the end of the recipe:

"With sugur candy, þou may hit dowce,
If hit be served in grete lordys howce.
Take black sugur for mener menne;
Be ware þer with, for hit wylle brenne

The full recipe (and the rest of the cookbook) is on Thomas Gloning's 
website:
http://staff-www.uni-marburg.de/~gloning/lcc3.htm

-- 

Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net