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 28

1.Put the wheat covered with cold water for 12 hours or more in a warm oven; it is wise to put it in after the cooking for the day is done and leave it all night; or it can be put in a pot into a Poore’s fireless cooker between heated stones; or it can be boiled up and put into a hay-box cooker.

2.It is then taken out, put on the stove, and boiled up till it is swollen and soft, taking care by stirring it often (as it thickens in boiling) that it does not burn; then pour it into a deep dish to cool and it will turn out a stiff glutinous mass which is called ‘cree’d’ or stewed wheat, from which frumenty, properly so-called, is made.