SpokEasy

December 27, 2023

I never heard of frumenty until a few days ago, when I watched a YouTube about the Tudor celebration of Christmas. At about 12:29 minutes, Ruth makes frumenty. The way she pronounces it sounds like “fromenty“; but when I googled the word, I got “frumenty”.

Either way, it’s quite easy to make. I thought I didn’t have any wheat; and planned to use oat bran. Then I couldn’t find the oat bran, even though I know it’s in here somewhere. I found what I thought was a jar of bulgur wheat; but maybe that was the oat bran, after all! I do remember putting it into a jar. Is my mind going the way of the old year?

You will need: 

1 cup of cracked wheat or bulgur wheat; or oat bran

1 cup of almond milk

1 cup of water

Put all into a 2-quart pot. Stir until it comes to boiling. Turn down heat to a simmer and cook until all liquid is absorbed.

Step 2: while stirring, add 3/4 to 2 cups additional water or almond milk and bring to a simmer. Let excess liquid cook out. Add 1/2 teaspoon salt (or to taste); and whatever spices* you want. Makes about 3 cups.

*I used 3/8 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; and 1 teaspoon ground cinnamon. Next time I’ll use less clove; 1/2 teaspoon was a bit too much.

This would be great with currants or raisins in it; and is good with a little brown sugar on top. Uh-oh. I feel my inventive imp stirring (if I may use that word); how about a variation with chopped nuts? How about cooked brown rice, or rolled oats, instead of oat bran?

Made with oat bran (well, I think it was oat bran), per 1-cup serving:

160 calories

28.33 grams total carbs