[Sca-cooks] ANCIENT AND PERIOD RECIPES LINK
mooncat at in-tch.com
Mon Mar 26 20:24:47 PDT 2007
My mom used to make what was, essentially, frumenty....as a breakfast
cereal. She'd soak red wheat that we'd grown, overnight (the soaking, not
the growing), and then simmer it until the kernels started to burst.
My brother and I used to call them "rubber wheats."
This was decades before I'd ever even heard of the SCA, so I had a good
laugh when I first encountered actual frumenty recipes....
--Maire, Auld Artemisian Farm Grrrl
----- Original Message -----
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 26, 2007 1:28 PM
Subject: Re: [Sca-cooks] ANCIENT AND PERIOD RECIPES LINK
> If I might be so bold, the modern adaptations of frumenty are actually
> polenta (the word first being used in English around 1000 CE). Frumenty
> made from whole grain, while polenta is made from crushed grain or meal.
> The use of bulgar or cracked wheat is a cheat to expedite the cooking and
> does not produce the "frogs egg" effect of frumenty.
> Frumenty mostly refers to whole, hulled wheat grains. Polenta initially
> applied to barley, both whole and crushed, but was being commonly used to
> describe any boiled grain meal by the time of Apicius. Porridge primarily
> referred to a dish of oatmeal, but was also used to describe other cooked
> grain meals. I suspect the definitions became more generalized over time.
> It might be interesting to compare the various recipes and word usages
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