[Sca-cooks] A Frumenty Question

[Johnna Holloway]

Ancient Cookery which is in the Warner edition of the
Antiquitates Culinariae (1791) includes

Furmentee
Take qwete[wheat] ftreyned, that is for to fay broften (bburft), and 
alay hit
with godefwete mylk, and boyle hit, and ftere hit well, and put therto 
fugre;
and colour hit with faffron; and for a lorde put no brothe therto, but
put therto a few zolkes of eyren beten, and ftere hit wel that hit quayle
noght (stir it well that it does not curdle); and when it is fothen 
ferve hit forthe.

406  page 81 Prospect Books facsimile 1981.

The recipes are dated circa 1425. The manuscript is the Arundel 334. 
Most sources
are wrong and number it as AR 344. If one doesn't have Warner, one
can find the recipes in the 1790 edition of the Household Ordinances.
That was published as a microfilm in 1975.

Johnnae

SilverR0se at aol.com wrote:

>Does anyone know of a sweetened frumenty recipe from before 1600? I found one 
>for 1653 but I need one from the 14th century, if such exists. The early 
>recipes I've seen call for milk, eggs and saffron but no sugar.
>
>Renata
>  
>