[Sca-cooks] Sweet frumenty recipes...

[Sue Clemenger]

I dunno.  Do tribbles eat it? ;oP
--maire, already safe at the Rock

----- Original Message -----
From: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, February 28, 2006 10:50 AM
Subject: Re: [Sca-cooks] Sweet frumenty recipes...


> And when is it best to use quadrotriticale? :-)
>
> Huette, slinking back to her Asylum...
>
> --- Terry Decker <t.d.decker at worldnet.att.net> wrote:
>
> > A soft wheat would be most appropriate, although hard red winter wheat
has
> > worked for me.  Depending on the time and the location, the wheat would
> > likely have been emmer (Triticum dicoccum), club wheat (T. aestivum
> > compactum) or a soft common wheat (T. aestivum aestivum).  Modern wheats
are
> > variants of the latter subspecies.
> >
> > Spelt (T. spelta) was the most common hard wheat from Antiquity well
into
> > the Middle Ages.  Most of the hard wheats are modern hybrids.
> >
> > Bear