Cookit Homepage Cookit is published by e2bn

Sweet Frumenty - Comments


Name: Hollie 14th December 2012
I have made this before with Bulgar, just by playing around in the kitchen. I had no idea that this was a real dish from medieval times! (I didn't add egg to mine though).
Name: Elaine 9th December 2013
On New Year's Eve this was served in the local pub in North Yorkshire before the 2nd world war
Name: Polly 2nd February 2014
Thank you, this was really helpful!! But am I meant to use one egg or two, in the ingredients it says 1 but the instructions say 2? Sorry of I am being picky I was just unsure. (Thank you we have amended this - the Cookit Team)
Name: John Carling 5th May 2014
Eaten in Leconfield, East Yorkshire, pre war, at Christmas.
Name: Finn 8th June 2014
Does this dish have to be served hot or can it be served cold?
Name: 20thcenturyfox 19th December 2015
I was thrilled to find this vegetarian--but traditional--festival dish to accommodate vegetarians in what otherwise tends to be a cholesterol frenzy at Christmastime (i.e. roast beef & Yorkshire pudding, Butterball turkey or glazed spiral ham).

For Christmas, I make a few alterations: 1) instead of whole eggs, I use 4 egg yolks left over from making cranberry sorbet; 2) for colour, I substitute green raw pumpkin seeds and red dried sweetened cranberries for some or all the currants; 3) I also add half a cup (2oz/60g) of lightly roasted slivered almonds.

BTW cracked wheat and bulgur are quite different products; IMO cracked wheat (which I love and use in many different ways) calls for slightly longer cooking even after cold soaking.

And, being Canadian, I have no idea what "single cream" is. I use 33-36% BF because that is what I have on hand during the holidays (I suppose that must be "double.")
Name: Deborah 7th March 2016
This was Easter dish cooked for Mothering Sunday, Christmas? who got that wrong?
Name: 2cairnterriers 24th December 2017
hmmm. no, based on info i know it was christmas specialty. not aware of easter/mothering sunday. so NOT wrong.
Name: Irene Hain 21st January 2018
My recipe came from a friend, born about 100 years ago in Dorset. Her mother would make this dish on Maundy Thursday, an overnight effort, and give it out to the villages on Good Friday. The story was that it dated back to Roman timesd
Name: Rachel 26th August 2018
My grandmother (who was from Yorkshire)used to have a family party every Christmas Eve and the starter was always frumetty. It was delicious and was laced with alcohol! Children were always allowed to have as many helpings as we wanted - I only realised years later that we all slept like logs and woke up late on Christmas morning.

Required fields are bold

Pork with Pine Nut Sauce
Dry fry the pine kernels on a medium heatKeep tossing and moving until they are lightly browned Set...