Carolingian Cooks Guild
 
 
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French Frumenty*

Categories: English   17th century   grain  
Original Source:Lord Ruthven, The Ladies Cabinet Opened and Enlarged
Secondary Source:
Cook:Johanna Dudley
Meeting Date:0000-00-00
Serves:4

NONE

Ingredients

1 c.barley
2egg yolks
1 c.almond milk
sugar to taste

Almond milk

1/4 c.blanched almonds
1 c.boiling water
2 tsp.honey
1/2 tsp.rosewater

Steps

  1. Almond milk (1/4 C. blanched almonds, 1 C. boiling water, 2 t. honey and 1/2 t. rosewater, whirled in a blender, and strained, if desired.)
  2. Soak barley in 2 C. cold water overnight. Pour off excess liquid. Put barley in a pan with a tight-fitting lid. Add 2 C. water. Cover, bring to a boil, and remove from heat. Repeat twice.
  3. Cool the barley. Beat the egg yolks and add them to the barley. Cook over very low heat, stirring vigorously. Add 1 C. almond milk and continue cooking and stirring until mixture thickens. Remove from heat and add sugar to taste.

Note

Cheap

Wouldn't go over well for a feast-it's not visullay appealing. It would be warm and comforting on cold winter nights. It's like a cross between porridge and rice pudding.