[Sca-cooks] kitchen tips

Johnna Holloway johnnae at mac.com
Fri Aug 22 04:42:02 PDT 2008

There are versions of the recipes that call for oven baking until soft 
at 250 degrees.
I would guess timing out a huge quantity would be a problem plus it ties
up oven space. Maybe roasters would do???
The last time I made it we used crock pots and we didn't make that much.
You don't always find recipes that cook in the milk.
A number of modern/traditional recipes call for soaked wheat berries to 
be simmered
in fresh water. The soaking produces creed wheat and that gelantinous 
mass is then used
to make the frumenty.
The milk/cream can then be added and it's sweetened and then again baked 
or boiled.

Dorothy Hartley gives a recipe that says "Boyle hit tylle hit brest 
(burst) then;
Let hit down, as I thee kenne. Take new mylke, and play hit up.
Till hit be thykkerede to sup."

There's a foodie post with pictures and a discussion at:


Terry Decker wrote:
> 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.
> Bear
>> 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 

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