Frumenty

Modernization:
Frumenty. First, you should hull your wheat as is done to make hulled barley… Clean it and cook it in water in the evening, and leave it overnight, covered, near the fire, in warm water, then drain and clean it. Then boil some milk in a pan, and do not stir it because it will curdle: and immediately, without waiting, put it in a pot that has no metallic bronze odor; and when it is cold, skim the cream from the top so that it does not make the frumenty curdle, and then bring the milk to the boil again with a little wheat, but hardly any wheat; then take egg yolks and add them… then take the boiling milk and beat eggs with the milk, then remove the pot, cast in the eggs, and mix; and if you see that it is about to curdle, put the pot in a basin of water… if the eggs do not make it yellow enough you can add saffron; also, half a knob of ginger.

Redaction:
7 oz. Whole wheat berries
4 C. meat broth
2 egg yolks
Ľ tsp. Ground ginger
salt

A day in advance, put the wheat berries in a heavy pan with 3 cups of salted water. Bring to a boil and simmer for about and hour, or until the water is nearly absorbed and the wheat berries begin to burst open. Cover the pan and leave the wheat in a warm place overnight.
The next day, drain the wheat berries, discarding any remaining water. Remove any foreign bodies in the wheat.
Put the wheat and broth into a heavy pan, bring to a boil, reduce the heat and simmer for about 2 ˝ to 3 hours, until the grain liquid begins to meld into a very thick porridge.
Check for salt and stir in the ginger. Remove from the heat.
Beat the egg yolks in a small bowl, then stir in a ladleful of porridge. When thoroughly blended, add the egg mixture to the pot and, still of the heat, stir to blend. Serve hot.

Source:
Odile Redon, Francoise Sabban, and Silvano Serventi
The Medieval Kitchen: Recipes from France and Italy
The University of Chicago Press
1998
ISBN: 0-226-70684-2