Recipes > Rice, Cereals, Grains > Frumenty



  • 1 quart of milk
  • 1/2 pint of ready boiled wheat (boiled in water)
  • 1/4 pound of sultanas and currants mixed
  • sugar to taste
  • 4 eggs
  • 1 stick of cinnamon


Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low fire, stirring frequently; when the mixture is nicely thickened remove it from the fire and let it cool; beat up the eggs and gradually mix them with the rest, taking great care not to curdle them. Stir the frumenty over the fire, but do not allow to boil. Serve hot or cold. The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours.


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Dr. Allinson's Cookery Book (1915).

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