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Frumente
Medieval Cracked Wheat
1/2 C cracked wheat
1 1/2 C water
1 C chicken broth
1 C whole milk or Almond Milk
3 egg yolks
6 threads of saffron
1/2 tsp. salt
Mix the wheat and water in a small cooking pot. Heat covered over medium heat until mixture starts to boil and water is absorbed. Remove the cover and cool, occasionally stirring to break up pastry lumps. Add the broth and milk; warm the mixture over medium heat. Add saffron as the mixture heats, stirring. When the mixture is tepid to the touch, add egg yolks and bring to a boil, stirring constantly. It takes about thirty minutes before the mixture is thick enough. The consistency should be stiff enough so that it only indents slightly when pushed with a spoon. Recommenced serving with venison or mutton.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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