If you are a medieval hobbyist or simply a lover of food history, then you may have heard of an ancient pottage called Frumenty. Depending on where you live, you may have even eaten something similar. Such as Russian Kasha.
Frumenty is a hot cereal porridge, which was made of wheat or barley cooked in milk (sweet) or broth (savory). Early recipes were plain, but over time spices, sugar and fruits were added. Some of the more decadent variations thickened it with eggs.
I’ve been using these recipes for years now, which I originally redacted to use in my medieval cookery class. There are three redacted variations here, but the first and most prominent is the one my students always enjoyed best: Furmente wt Porpays (Frumenty with Porpoise) from the 14th century English manuscript, The Forme of Cury.
‘furmente wt porpays‘- tak clene whete…
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