Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 26

From an ancient manuscript in the British Museum Frumenty appears to have been used formerly as an accompaniment to animal food, as ‘venison with frumenty,’ and ‘porpoise with frumenty’ formed part of the second course served at the Royal banquet given to Henry IV at Winchester on his marriage with Joan of Navarre; and again at the Coronation feast of Henry VII and the heiress of the House of York we meet with ‘venison and frumenty;’ but at the present day it is usually boiled with new milk and sugar, to which some add spices, currants, yolks of eggs, etc., and is occasionally eaten cold as a dinner sweet at various times of the year — as Mid-Lent, Easter, and Christmas; but in the North it is considered to form part of the Christmas fare alone, and is eaten hot without any other addition than new milk, sugar, nutmeg, with a little flour mixed with the milk to thicken it and then prepared (see p. 27). If the wheat be sufficiently boiled and prepared as follows it forms a cheap, pleasant and wholesome breakfast food usually much relished by children.

INGREDIENTS: Hulled or pearled wheat 1 quart (that is to say wheat with the first husk removed, it can sometimes be bought at a corn shop, and is stocked by the Army and Navy Stores, 105 Victoria Street, London, S.W.1.), water 5 pints; milk; sugar; nutmeg; and a little flour.