[Sca-cooks] kitchen tips
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
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
Dorothy Hartley gives a recipe that says "Boyle hit tylle hit brest
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.
>> 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...
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