Frumenty (or furmity, fromity, fermenty)
Frumenty, a porridge of cracked wheat is an ancient dish introduced to Britain by the Celts. Though eaten throughout the year it was traditionally eaten during special times, particularly Christmas and Mothering Sunday. In some rural areas, particularly in Lincolnshire, Frumenty was associated with sheep shearing in June and it was at a summer fair in Hardy’s Wessex that Michael Henchard (The Mayor of Casterbridge) ate so much of it laced with rum that he auctioned his wife and child in his drunkenness. It is therefore reasonable to serve the dish at Midsummer. It is a simple but nourishing and rather delicious food made with the following ingredients, but it is important to note that thinned down and made with just water it becomes gruel – the main component of the workhouse diet!
Equipment
Weighing scales
Measuring jug
Large mixing bowl
Cling film
Sieve
Saucepan
Preparation method
Day 1
The day before you want to make the frumente place the cracked wheat in a bowl and cover with boiling water from the kettle.
Allow to cool a little before covering with clingfilm and setting aside to soften overnight.
Day 2
The next day drain and rinse the wheat and place in the saucepan.
Add the milk and bring to the boil.
Simmer for 20 minutes and remove from the heat.
Add the saffron and salt and set aside for two hours to allow the wheat to swell and the saffron to infuse.
By now you should have a very thick porridge.
Return to the heat and add more milk or water to slacken the ‘porridge’.
Take off the heat, add the eggs and beat in thoroughly.
Serve in bowls with a generous sprinkling of demerara sugar. You can also add a generous slurp of rum if you're so inclined.
