[Sca-cooks] kitchen tips

edoard at medievalcookery.com edoard at medievalcookery.com
Fri Aug 22 06:39:58 PDT 2008

> -------- Original Message --------
> From: Antonia Calvo
> I've made milk-and-wheat frumenty at a feast, but it's kind of a pain... 
> if you don't stir it constantly, it catches and burns.  But now, I'm 
> wondering if you can cook that in the oven...?  After all, it works with 
> rice.

I've tried making frumenty in the oven, and it does work with cracked
wheat (see notes at URL below).  I didn't change the water ratio at all
(2 water : 1 grain), but I did have to cook it a *lot* longer (2 hours
as opposed to 15 minutes).  So if oven space is plentiful and you're
making absolutely huge batches, then this may be the way to go.


For the feast I'm cooking in two weeks I'll probably use the oven
method, but I may try using roasters instead.

- Doc

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