Frumente yn lentyn
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Original RecipeFrumente yn lentyn (from An Ordinance of Pottage)Frumente yn lentyn. Take clene pykyd whete. Bray hit yn a morter, and fanne it clene, & seth hit tyl hit be brokyn. Than grynd blanchid almondys yn a morter; draw therof a mylke. Do hit togedyr & boyle hit tyl hit be resonabull thykke: than loke thy whete be tendyr. Colour hit up with safferyn. Lech thy purpas when hit ys sodyn, than ley hit on disches by hitsylfe, and serve hit forth with frumente. Translation: Frumenty in Lent. Take clean picked wheat. Pound it in a morter, and remove the hull, & boil it until it cracks. Then grind blanched almonds in a morter; make an almond milk. Add the wheat to the almond milk & boil until reasonably thick; make sure the wheat is tender. Color it with saffron. Cut your porpoise after it's boiled, then set it in dishes with nothing else, and serve it with frumenty. 
Modern RedactionIngredients:
220g cooked cracked or bulgur wheat Method:Stir together all the ingredients in a pan then bring to a soft boil, stirring occasionally to prevent sticking. Reduce heat to low, cover, and simmer for about 45 minutes — or until the mixture thickens appreciably. Be careful, however, not to scorch the base of the mix. Serve as a soup or as a sauce for meat. |
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