Frumenty (Spiced Wheat Pottage)
The Quirky Foodster Team
Ingredients
Method
- Soak the cracked wheat berries in the water overnight, or for at least 6 hours.
- Drain the wheat and place in a heavy saucepan with the milk. Bring to a gentle simmer over low heat.
- Cook uncovered, stirring often, for 40-50 minutes, until the wheat is tender and the mixture has thickened to a thick porridge consistency.
- Stir the saffron threads into 1 tbsp of warm water and set aside to bloom for 5 minutes, then add to the pot along with the honey, cinnamon, nutmeg and salt.
- In a small bowl, whisk the egg yolks with 2 tbsp of the hot pottage to temper them, then stir this mixture back into the pot.
- Cook over the lowest heat for 2-3 minutes, stirring constantly, until the pottage thickens slightly further. Do not allow it to boil once the eggs are added.
- Serve warm in bowls, with an extra drizzle of honey if desired.
Introduction: A creamy, spiced pottage of cracked wheat simmered in milk, this dish opened many Tudor mornings and often accompanied venison at feasts.
Cultural Background: Frumenty (from the Latin frumentum, meaning grain) was one of the most enduring dishes of medieval and Tudor England, eaten by peasants and nobility alike, though the nobility’s version was enriched with almond milk, saffron and sugar. It was traditionally served alongside venison and was a fixture of harvest celebrations, since it made good use of the newly gathered wheat.
Tips: (cid:127) Cracked wheat (also sold as bulgur in its parboiled form, though true frumenty uses raw cracked wheat) shortens the cooking time considerably. (cid:127) Stir frequently near the end of cooking, as the pottage catches easily on the base of the pan. (cid:127) A period touch is to serve this alongside roast venison or capon rather than as a standalone breakfast.
Variations: (cid:127) For a Lenten version, omit the egg yolks and enrich with extra almond milk instead of cow’s milk. (cid:127) Some Tudor households coloured frumenty with a little extra saffron for a deeper golden hue at feast times.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of milk, stirring continuously, until warmed through. Avoid boiling to prevent the eggs from curdling.
Nutrition: Per serving (approx.): 310 kcal, 10 g protein, 48 g carbohydrate, 9 g fat, 4 g fibre, 180 mg sodium.
FAQs:
Q: Can I make frumenty ahead of time?
A: Yes, it keeps well in the fridge and reheats gently, though it thickens further on standing, so add a little extra milk when reheating. (cid:127) Q: What can I use instead of wheat berries? A: Pearled barley or bulgur wheat both make acceptable modern substitutes, though the texture will be slightly softer. (cid:127) Q: Is frumenty naturally gluten-free? A: No, it is wheat-based, so it is not suitable for a gluten-free diet.
- Whole wheat berries, cracked or pearled — 200 g (1 cup)
- Whole milk — 1 L (4 cups)
- Water — 250 ml (1 cup)
- Large egg yolks — 2
- Saffron threads — 1 pinch
- Honey — 30 g (2 tbsp)
- Ground cinnamon — 1/2 tsp
- Ground nutmeg — 1/4 tsp
- Fine salt — 1 pinch
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