Preparation

Frumenty appears in countless medieval English manuscripts as a high-status dish served at the grandest occasions. The Forme of Cury, a 14th-century royal cookbook, includes several variations of this wheat-based pottage enriched with meat, spices, and the luxurious addition of saffron.

Cooking Instructions

1. Rinse the cracked wheat in cold water and drain.
2. In a heavy pot, bring the broth to a boil. Add the wheat, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, steep the saffron threads in 2 tablespoons of warm milk.
4. Add the remaining milk to the wheat and continue cooking for another 15 minutes until the wheat is tender and creamy.
5. Stir in the chopped meat, ginger, cinnamon, and saffron with its soaking milk.
6. In a small bowl, beat the egg yolks. Temper them by slowly adding a ladleful of the hot frumenty while whisking constantly.
7. Remove the pot from heat and stir in the tempered egg yolks and butter. The residual heat will thicken the mixture into a rich, creamy consistency.
8. Season with salt to taste. If desired, stir in currants for a feast-day version.

Serving Suggestion: Present in individual bowls as a first course, as it would have been served at medieval banquets before the roasted meats and pies.

The dish's golden color from saffron was highly prized, as yellow symbolized wealth and divine favor in medieval color symbolism.