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Sweet Frumenty - Comments

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Name: Anett 11th June 2012
Wow that is strange. I just now comopsed an really long comment however after I clicked on publish my comment didn’t appear. Definitely I’m not writing all that once more. Regardless, I would like to say great blog! As this is an education site all comments are checked before publishing. We can't however see your first comment, sorry it didn't appear at this end either. We love everyone's comments so do please keep sending them. The Cookit Team
Name: Jeremy Hunter 27th September 2014
Is the addition of cinnamon realistic or authentic?
Name: Kryss 26th February 2017
I know that cinnamon and currents are common Medieval ingredients; but the original recipe mentions neither (nor the ale), just the eggs, milk, saffron, and salt.

The original recipe says to crack the grains until the hulls fall off (later recipes say to blow or fan away the hulls) and to cook it until the wheat is tender, and to then let it cool; then to boil broth and either milk or almond milk, reduce the heat a bit and add egg yolks, saffron, and salt, cook it a bit (not letting it boil), and then serving it with the grains (not saying whether to add the boiled grains to the egg and milk mixture while it's cooking, mix it together afterwards, or serving the eggs as a topping on the cooled grains).

This looks like it would be a savoury recipe, what with the broth and no sweetener; but what you've got here as the modern version is a dish very like rice pudding.

Can you please give your reasoning when you deviate so dramatically from the Medieval dish? It makes it easier to decide if I should follow the modern recipe or muddle through the original.

Thanks!
Name: Student 14th July 2017
This is good for schoolwork.

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