Editing Frumenty (section)

===Recipes===
[[Steve Roud]], librarian and folklorist, compiled a compendium of ''The English Year'' including three recipes for frumenty.<ref>Roud, Steve (2006), ''The English Year'', {{ISBN|978-0-141-02106-5}}; p.536</ref> They show considerable variation with place and time.
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# The typical method of preparation was to [[parboil]] whole grains of wheat in water, then strain off and boil in milk, sweeten the boiled product with sugar, and flavour with [[cinnamon]] and other spices.
# Take clean wheat and bray it [beat it into small pieces<ref>{{cite book|last1=Nares|first1=Robert|title=A Glossary: Or, Collection of Words, Phrases, Names, and Allusions to Customs, Proverbs, &c., which Have Been Thought to Require Illustration, in the Works of English Authors, Particularly Shakespeare, and His Contemporaries|date=1822|page=57|url=https://books.google.com/books?id=BvdBAAAAYAAJ&q=bray+it+in+a+mortar&pg=PA57}}</ref>] in a [[Mortar and pestle|mortar]] well that the hulls go all off [this means that the [[Wheat#Hulled versus free-threshing species|hulls]] are broken off], and seethe [boil] it till it burst, and take it up [drain it by taking it out of the water] and let it cool; and take fair fresh broth and sweet milk of almonds, or sweet milk of [[Cattle|kine]] [cow's milk] and temper it all, and take yolks of eggs. Boil it a little and set it down and mess it forth ["mess" here in the sense of "plate and serve to table", the same root as naval [[mess]]] with fat venison and fresh mutton.<ref>{{cite web |title=Douce R 257 | website= Digital Bodleian | url=https://digital.bodleian.ox.ac.uk/objects/3b5e82aa-8fa6-4479-bb48-e26b2c437d0e/surfaces/0e0ddde1-84fb-4ff9-b33f-c6ec74675897/ | ref={{sfnref | Digital Bodleian}}|publisher=Bodleian Library, University of Oxford}} Digitised 4 August 2016</ref>
# [[Somerset]]–[[Wiltshire]]: About forty years ago [from an unspecified date] country women in shawls and sun bonnets used to come to the market at [[Weston-super-Mare]] in little carts carrying little basins of new wheat boiled to a jelly, which was put into a large pot with milk, eggs, and [[Sultana (grape)|sultanas]], and was lightly cooked; the resulting mixture was poured into pie-dishes and served on mid-Lent Sunday and during the ensuing week. Frumenty is still prepared at [[Devizes]] for [[Mothering Sunday]].}}
A healthy dose of [[distilled beverage|spirit]] is often mentioned as accompanying the frumenty.