How to Make Furmenty - The Victorian Way

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Mrs Crocombe is back in the kitchen, preparing a warming spiced dish for Easter. Furmenty – sometimes called frumenty — is similar in some ways to porridge, comprising grain, milk or cream, currants and spices. It’s thought to date back to Medieval times and was eaten by
rich and poor alike.

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INGREDIENTS
For this recipe, you will need...
● 500g / 1lb wheat grain
● 1.2L / 2 pints full fat milk or cream
● 2 tsp mixed spices, cinnamon or sweet spices
● 1 tsp ground nutmeg or mace
● 100-150g / 4-6oz currants or raisings, plumped in hot water or wine/spirits
● 2 eggs
● Sugar, to serve

METHOD
● Prepare the wheat grain according to the packet – this may well involve overnight soaking. Cook it in water until very soft (generally 45-60mn, or 15-20mn if using a pressure cooker, unless it is quick-cook). You can set it aside, covered, in a fridge, at this stage and do the rest up to three days later.
● When you are ready to cook the frumenty proper, put the grain and milk in a pan and heat them until the wheat is hot through. Whether you use double (heavy) cream or milk depends on how liquid you want the result to be.
● Add the spice, fruit, ensure it is heated through.
● Briefly beat the eggs and add in – off the heat if you like a just-cooked result, or on it if you prefer your eggs scrambled.
● Serve with sugar to sprinkle on top.

Note: In the UK chickens are treated against salmonella. If you are in a country where this is not the case, it is best to heat your eggs until cooked to be on the safe side.

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