[Sca-cooks] Frumenty recipe

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Aug 22 10:48:05 PDT 2008

On Aug 22, 2008, at 12:32 PM, Johnna Holloway wrote:

> So creating frumenty in this matter is a new method based on
> scientific principles?!? (The book also contains a lot of recipes for
> toast.)
> The entire book is available here
> http://www.gutenberg.org/files/12238/12238-h/12238-h.htm

Hah! Those of us with hard copies of this extraordinary volume don't  
need no steenkeeng Gutenberg.org editions!

I'm especially fond of all the oddly-named late-nineteenth century  
commercial food products (There's always room for Protose!!!)  
mentioned in the recipes, without much reference to what they are,  
unless you read the fine print in the introduction, to find they were  
all made by the author's company...

I STR Protose was essentially TVP: dried, ground seitan...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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