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Frumenty cooking

Submitted by Gary Stocker

Frumenty cooking

 
As regards food, as I have mentioned I am quite interested in folklore and history. There is one dish called frumenty (the spelling can vary) which in various forms was eaten by rich and poor from the Middle Ages up until recently. It was particularly traditional to eat it on Mothering Sunday and Whitsun. As I mentioned I am living at the parents' place so I made some for Mothering Sunday using a recipe from Waitrose. I varied the recipe a bit by doubling the quantity of milk and not putting rum in (I like rum, but not in that context!) and it did taste quite nice. It resembles a type of porridge (image attached). Fortunately I had procured the ingredients before lockdown. I should have enough for Whitsun.
Frumenty cooking in a pan