[Sca-cooks] kitchen tips

Terry Decker t.d.decker at worldnet.att.net
Thu Aug 21 22:23:46 PDT 2008

If the recipe under discussion is the one I'm thinking of, the frumenty is 
wheat berries cooked in milk or cream.  It has a decidedly different texture 
from frumenties made with meal or farina.


> With perhaps some sacrifice to authenticity, for heavy production 
> purposes, equal parts Wheatena (or other equivalent whole wheat cereal 
> such as fine bulgur) and Cream of Wheat are your friends. They cook 
> quickly and can even finish cooking off the flame in their own  residual 
> heat in a large pot. You can then whisk the bejabbers out of  it, add 
> milk, yolks, or whatever. The end result is, if not totally 
> indistinguidhable from the real, slow-cooked article, sure ain't  Minute 
> Rice...
> Adamantius

More information about the Sca-cooks mailing list