How to Make Furmenty - The Victorian Way

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Mrs Crocombe is back in the kitchen, preparing a warming spiced dish for Easter. Furmenty - sometimes called frumenty - is similar in some ways to porridge, comprising grain, milk or cream, currants and spices. It’s thought to date back to Medieval times and was eaten by
rich and poor alike.
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INGREDIENTS
For this recipe, you will need...
● 500g / 1lb wheat grain
● 1.2L / 2 pints full fat milk or cream
● 2 tsp mixed spices, cinnamon or sweet spices
● 1 tsp ground nutmeg or mace
● 100-150g / 4-6oz currants or raisings, plumped in hot water or wine/spirits
● 2 eggs
● Sugar, to serve
METHOD
● Prepare the wheat grain according to the packet - this may well involve overnight soaking. Cook it in water until very soft (generally 45-60mn, or 15-20mn if using a pressure cooker, unless it is quick-cook). You can set it aside, covered, in a fridge, at this stage and do the rest up to three days later.
● When you are ready to cook the frumenty proper, put the grain and milk in a pan and heat them until the wheat is hot through. Whether you use double (heavy) cream or milk depends on how liquid you want the result to be.
● Add the spice, fruit, ensure it is heated through.
● Briefly beat the eggs and add in - off the heat if you like a just-cooked result, or on it if you prefer your eggs scrambled.
● Serve with sugar to sprinkle on top.
Note: In the UK chickens are treated against salmonella. If you are in a country where this is not the case, it is best to heat your eggs until cooked to be on the safe side.
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Опубликовано:

26 мар 2024

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Комментарии : 503

@EnglishHeritage Месяц назад

We hope you enjoy this new instalment of The Victorian Way. Here are the answers to some questions you may have about the recipt... • Is it frumenty, furmenty or furmity? It’s all three (and others) depending on the region and the era in which you’re talking about it. This is very much a working class dish, rarely committed to paper, and therefore spelling and pronunciation changed according to oral tradition. • Isn’t this going to be cold by the time Mrs Crocombe serves it? Not necessarily. Our copper pans are very thick and hold the heat well, so we were able to work fast and keep it hot. If you are making it at home, you may well want to keep it on a low heat while you cook it. However, it can also be served cold, as it is essentially a type of porridge. • Why does Mrs Crocombe says it is food for the poor and the rich and then say she’s lucky to eat rich people’s food? We do have some frumenty recipes from the seventeenth century. Robert May’s 1660 recipe is very much a rich person’s dish, containing dried fruit, sugar, saffron and lots of spice. However, we also know that at its most basic - i.e. just wheat grain and water - it was widely eaten by the poor. By 1881 the price of spice had come down as more was being grown, as had the price of sugar, both through a reduction in tax in the 1870s and the development of the sugar beet industry, which resulted in British-grown sugar (sugar beet is a root vegetable), which was chemically identical to imported cane sugar. • What’s this about Mothering Sunday being a day for religious pilgrimage and nothing to do with mothers? It’s true! Mother’s Day in its modern sense was an American invention, and didn’t take off in Britain until the mid-twentieth century. For more on this, have a look at the Simnel Cake video we made last year (and read the pinned comment). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--z4bIJgfCSw.html

@JoeStoneArt Месяц назад

"Nobody writes down the everyday" written down tearfully by the researcher working on this episode. We feel you

@carolynpurser7469 Месяц назад

We should write down the everyday so it won't be forgotten.

@ThomasDawkins88 Месяц назад

I was fortunate enough to have a great aunt born in 1907 who lived until 2008, who also could remember almost her entire life with great clarity. I realized at a fairly early age that she could tell me things that I would never learn from any book and so I should listen to her as much as I could.

@chrishieke1261 Месяц назад

I think the internet is a great way to preserve such 'everyday' knowledge. I've an interest in historic cooking and more and more people show their everyday cooking or that of their parents/grandparents. For example, some of the dishes John Townsend is cooking are quite similar to thing my grandmother (born 1923) has cooked as everyday meals. Few and simple ingredients, simple procedures, great taste. Unfortunately, I didn't do my fair share of recording when she was still alive, something I keep regretting since then.

@pagemayrand4956 Месяц назад

@@ThomasDawkins88 hopefully you also have the wisdom to write down as much as you could, of what she shared with you? Thus her knowledge doesn't end with you...

@dawnkindnesscountsmost5991 Месяц назад

That comment reminded me of a scene in _By the Shores of Silver Lake,_ one of the "Little House" books by Laura Ingalls Wilder. Their old friend Reverend Alden was traveling through with another religious man, who was a young man who would be "batching it" on his homestead claim (a bachelor fending for himself). The young man asked Caroline (aka Ma) if she could tell him some of her recipes (receipts in those days) so that he could write them down to use to make his meals. Caroline said that she didn't measure anything, but she could do her best to estimate the amounts. She likely didn't have anything written down, and verbally passed on her knowledge to her children as they grew old enough to help in the kitchen. I do cook some savory dishes from memory, but baking is more of an exact science, and I need a recipe for such things!

@atherrien95 Месяц назад

When the world needed her most, she returned

@lifeFar Месяц назад

Absolutely true!

@hayleybartek8643 Месяц назад

Return of the Queen.

@SHAICENA Месяц назад

True😊😅

@asahearts1 Месяц назад

Townsends: Did someone say N U T M E G

@astrinymris9953 Месяц назад

🤣🤣🤣🤣🤣

@angelinaduganNy Месяц назад

I just came over to this channel from Townsends.....NUTMEG!!

@angelinaduganNy Месяц назад

I just came over to this channel from Townsends.....NUTMEG!!

@brucetidwell7715 Месяц назад

😂

@kay123kay Месяц назад

I laughed way too hard at this comment! 😂

@shivangoes Месяц назад

Its strange watching a dish that the Victorians would consider old fashioned only to realise its basically a porridge

@apsetiadi Месяц назад

The novelty at that time was the cucumber ice cream.

@pennywang6461 Месяц назад

Tbf porridge is nothing new

@msmltvcktl Месяц назад

Porridge was once called pottage, and was basically made of oats (or stale bread) and any leftover edible food.

@havanadaurcy1321 Месяц назад

Basically that's what the name came from. In Latin, frumentum, "grain".

@handsoffmycactus2958 Месяц назад

I’d consider it more like rice pudding than porridge which is a breakfast food.

@JazzHands Месяц назад

Mrs Crocombe makes a good point about “way of life” dishes that have no recipes set. If you have a favorite family dish from a relative, it’s very important that you get that recipe from them. It doesn’t matter if it’s an original recipe nana made in the old country, or a 1950s Kraft recipe, it’s special to you. The beauty and fun of channels like The Victorian Way, or Townsend and Sons and others, is that recreating old recipes is the only way to effectively time travel. For you, dear reader, personal family recipes are even more special. You can go back to a time when mother served you rice pudding when you were sick, leftover turkey casserole after thanksgiving, or a birthday cake you once had and never forgot. The smells and tastes can literally transport you back in time to old forgotten memories. So while we enjoy Mrs Crocombes recipes, don’t forget to immortalize your own family favorites, don’t let them be lost to time.

@westzed23 Месяц назад

Very well stated. Yes, to remember your family dishes you should write the recipes down.

@SeekingTheLoveThatGodMeans7648 Месяц назад

@@westzed23 Sometimes the formula seems to change with time, and then it's a double mystery of which recipe was which.

@alysonm7551 Месяц назад

I will forever regret not getting my Dad's recipe for giblet gravy.

@rainylight6268 Месяц назад

🥰🥰

@somewhereupthere785 Месяц назад

I can not agree with this enough. My mom use to make this soup. I can still taste it but I don't know how she made it. I remember it had a oniony tasting very light broth, she would just put potatoes, maybe carrots and little clumps of minced meat. I THINK that was it. I can't imagine that's all there is to it, but for the life of me I can't duplicate it. I just want it so bad when I have a cold. I think the onion broth would just settle so well in me. She passed away before things like recipes were important.

@WHISTLEPEG Месяц назад

Thank you. My mum really loved these videos. She passed away last year at the age of 88. They are so well done! I also enjoy them and find them very comforting.

@Hazelnutleaf Месяц назад

Sending love! 💗 these videos are comforting to so many 😊

@lisagillam5785 Месяц назад

So sorry for your loss 😢 I also find these very comforting ❤

@salaltschul3604 Месяц назад

May her memory be a blessing!

@Hypegreene05 Месяц назад

Sorry for your loss.

@aprilrich807 Месяц назад

❤️🙏

@TroyKristoffer Месяц назад

6 minutes every couple of months is not enough Mrs. Crocombe.

@henrikhyrup3995 2 дня назад

You're right - time to start binge watching the old episodes....again....

@Taylor-dn7pi Месяц назад

The "Nobody writes down the everyday" line hit me unexpectedly hard.

@Windjammers1 Месяц назад

I'd love to see an episode where the servants are eating Mrs. Crocombe's food and commenting on it. After all, Mrs. Warrick and Mr. Lincoln loved furmenty. The lower servants love amber pudding. Everyone loves Mrs. Crocombe's cooking.

@MossyMozart Месяц назад

@Windjammers1 - So Mrs Crocombe says....

@PokhrajRoy. Месяц назад

Ideal cook for Mrs. Crocombe: Excellent ✅ Good ❌

@rebeccaludwig9459 Месяц назад

The emphasis on excellent 😅

@al4381 Месяц назад

Reminds me of a dish that Greeks and Middle Eastern Christians eat year round. Sweetened wholegrain or barley, with raisins and other dried fruits and cinnamon

@lucasotis9525 Месяц назад

The lighter mood from a recipe being a personal favorite, and the lack of pressure since it's not going to the table but to her own table as a surprise- The acting is just so spot on, lovely recipe too. I bet it's the kind that warms you to your toes

@davidefavaretto4291 Месяц назад

the queen of Victorian cuisine has returned 🤩

@noahcount7132 Месяц назад

Absolutely love these episodes featuring Mrs. Crocombe (Kathy Hipperson). Regardless of the recipe being prepared, she's the main dish. 👍❤

@xr6lad Месяц назад

That’s right Mrs C. Get Annie to do the hard laborious jobs like removing every individual husk on tiny kernels.

@russrandall4834 Месяц назад

Delegating to junior staff.. an age old tradition. For every age.

@brucetidwell7715 Месяц назад

I'm pretty sure she just rubbed them through a coarse sieve. I can see poor Annie sitting in the corner with a bowl between her knees peeling wheat grains. 😄

@bobbyvox2352 Месяц назад

😂

@lizjohnson8598 Месяц назад

I adore Mrs. Crocombe! She has such a sharp wit, and that raisin shade me laugh!

@trustmemysonisadoctor8479 Месяц назад

It was subtle but it was there!!

@brucetidwell7715 Месяц назад

She's right, though

@lenabreijer1311 Месяц назад

A sweet version of frumenty. I have always made it with chicken broth, onions and garlic and herbs and raisins, and yes i always soak my raisins before using them.

@monicacall7532 Месяц назад

When I think of furmenty I automatically think of Michael Henchard getting drunk on several bowls of furmenty that had had alcohol added to it and then selling his wife and baby daughter in Thomas Hardy’s book “The Mayor of Casterbridge”.

@pupskin123 Месяц назад

Totally!! 😊

@andywood5699 Месяц назад

I love that spice holder and I feel I must now soak my raisins before use.

@beth12svist Месяц назад

That spice holder is excellent. I wonder if it's a new acquisition for the real life kitchen?

@dictyranger Месяц назад

I’d love to hear more about that spice holder. The integrated nutmeg grinder is everything.

@ellaisplotting Месяц назад

@@dictyranger I gasped when I saw that! How ingenious!

@northstar2621 Месяц назад

I mean, if you want to be excellent rather than good...

@JenMaxon Месяц назад

She didn't really soak them long enough - you want them to be fat and juicy

@francesleones4973 Месяц назад

Wake up, everyone! We got a new Victorian Way video!

@beckstheimpatient4135 Месяц назад

This really reminds me a lot of "coliva", which is also a grain and spice based dish that, in Romania at least, is served at funerals and memorial services at certain milestones after a person's passing, as well as All Saints' Day. This seems much heartier with so much cream and egg, and I would certainly like to try it! I often thought it was a pity coliva was reserved for the dead.

@aliki02 Месяц назад

I didn't know you have it, we have koliva in Greece

@christinebarr Месяц назад

FINALLY my "The Mayor of Casterbridge" wish come true! IYKYK!

@mariaboletsis3188 Месяц назад

My favorite Victorian Lady is back! Missed you, Mrs. Crocombe!

@imJustAnAltAccount Месяц назад

OUR favorite Victorian lady!

@lucretciaseven4873 Месяц назад

I've MISSED YOU SO MUCH Mrs. Crocombe, so informative about the dishes and their histories not to mention no one can do the verbal side eye like you can with such precision.

@phoenixdarkstar7364 Месяц назад

My mama used to make this, minus the raisins. It was a real treat. I used to love the way the wheat berries squeaked when you ate it

@ConstantlyDamaged Месяц назад

A lovely sweet-fruit wheat porridge? Sounds like a delightful way to fill in the last nooks and crannies of hunger after a hearty meal.

@debbralehrman5957 Месяц назад

Jon Townsends bemoans the lack of everyday receipt also. Thanks for sharing one you have with us. 👏🏼👏🏼👏🏼🌹

@Eighthplanetglass Месяц назад

I've found a Crocombe in my family tree from around Devon ❤it was quite a bit earlier, but it made my year

@imJustAnAltAccount Месяц назад

that's actually really cool, did you inherit Audley End House? (joking)

@Eighthplanetglass Месяц назад

@@imJustAnAltAccount I have Brooks but no Braybrooks yet 😁

@JepMasta Месяц назад

I’m a simple man with simple pleasures. I see any video with Mrs. Crocombe, and I watch it

@oksure5963 Месяц назад

1:45 THE SHADE IS BACK👏

@trustmemysonisadoctor8479 Месяц назад

It was subtle but it was there!

@fionnagrant6636 Месяц назад

My Mum used to make us Frumenty, she got the recipe from a 1970s Look and Learn magazine. I think it may have had flour as a thickener, it was more pudding consistency. We had it for breakfast quite often.

@hermeticbear Месяц назад

this makes me think of how I like my sweet oatmeal or cream of wheat. But it also reminds me of tapioca pudding, but with wheat berries instead of cassava pearls.

@PrometheusV2 Месяц назад

Frumenty might only be eaten on Mothering Sunday but Mrs Crocombe is mothering and it's only Wednesday!!!

@MsVictory1945 Месяц назад

What a delight to see you today Mrs. Crocombe! It's been to long.

@richardneilan2392 Месяц назад

Mrs. Crocombe!!! WHERE HAVE YOU BEEN?!!!!! So wonderful to see you again! You have been missed!

@Mark723 Месяц назад

Hooray for the Victorian Way! Especially on a day where it'cloudy and rainy and damp. Time for a cuppa!

@beadzi Месяц назад

Mrs. Crocombe is back - life is beautiful!!

@Janadu Месяц назад

My grandma made the most delicious fruitcake. Sadly, when she passed we found there was no written recipe left behind. She did everything with "a pinch of this" and a "handful of that". ☹

@polemeros Месяц назад

Southern Italians eat something similar on the feast of Santa Lucia, December 13: boiled grain with ricotta and sweets, called cuccià. Frumentum is the Latin word for grain. (Btw, All this stuff about "shade" feels kinda creepy to me.)

@helensid6670 Месяц назад

Welcome back Mrs Crocombe! ❤

@sharonsmith583 Месяц назад

So excited! Mrs Crocombe is back along with the crocuses! Sunny springtime but Mrs Crocombe is bringing the shade!

@meacadwell Месяц назад

I made this many long times ago. Boiled the bulgar in beer and saffron, stirred in a bit of shredded meat, raisins, sugar, and almond milk. That recipe had a unique taste. I prefer it make like oatmeal without the beer, meat and saffron.

@MzJoeyRantz Месяц назад

This dish will always make me think of The Mayor of Casterbridge

@miershyk Месяц назад

SHE IS BAAAAAAAAAAAACK!!!!!!!!!!!!! WHEN WE NEEDED HER MOST!!!!!!!!!

@renklav4322 Месяц назад

I'm gonna make myself an excellent cook, not only a good cook by soaking raisins in hot water. Thank you for the tip and secret, Mrs. Crocombe!

@erinhowett3630 Месяц назад

Also delicious soaked in orange juice or rum

@moonflowerviewing91 15 дней назад

Soaked in tea is nice

@VictoriasFolly Месяц назад

It sounds like “cream of wheat”, but looks much coarser in texture.

@richelleg225 Месяц назад

Glad to visit Mrs. Crocomb again! My son (3yrs) says you're cooking is adorable 😁 Thank you to everyone for producing these videos!

@dawng.8836 Месяц назад

My day was starting out bad, but then a New Victorian way popped up & my day brightened 😊

@thecosmicradiation Месяц назад

I thought from the name that this would be some kind of horrible fermented dish, but this actually sounds quite nice, especially served warm and with sugar!

@raraavis7782 Месяц назад

How nice of Mrs Crocombe, to make a dish suitable for her humble viewers as well 😉

@spellwing777 Месяц назад

This is one of those recipes that, sans the spices and sugar, probably has been made for thousands of years in one way or another. A simple meal of filling boiled grains and dairy. I'm sure other cultures that've had wheat grain as a staple has something very similar.

@e.urbach7780 Месяц назад

I was just thinking about this for my Easter cooking, because my family is Italian; in Naples there is a traditional Easter dish called Pastiera, which is a pie that is essentially filled with frumenty! Of course, they call it "grano cotto" or "cooked grain", but it is whole wheat grains, cooked with milk, butter, and flavorings, mixed with ricotta cheese, milk or cream, eggs, sugar, and more flavorings, and baked in a pastry-lined dish. Minus the sugar, milk/cream, eggs, and flavorings, it is definitely just porridge or pottage, one of the simplest and oldest dishes.

@alessandrahayes8544 Месяц назад

This minus the milk reminds me a lot of a dish eaten in Slavic countries on Christmas Eve (and another couple feast days) called kutia

@clairekettle448 Месяц назад

Welcome back Mrs Crocombe! We have misse you

@BenPanced Месяц назад

The only thing I can think of that would take precedence over your mother's recipe is your grandmother's recipe.

@mamaowlbear3366 Месяц назад

This feels like a gentler Mrs. Crocombe. No shade given.

@spacewolfcub Месяц назад

Really? So you're comfortable being simply a "good" cook? Because I felt like I have to somehow step it up from being simply good.

@diannaanderson Месяц назад

Maybe she's given major shade up for Church of England Lent 😊

@BlessingsfromNorthIdaho Месяц назад

@@spacewolfcub😂Bawahahaha.

@BlessingsfromNorthIdaho Месяц назад

I love these videos way too much. There is a ritual to watching them. Put on the kettle, parse the tea out, slice a couple of pieces of banana bread (or whatever tea treat you have in the cupboard), pour your boiling water over your tea, then steep. Now take your tea and treat and settle in for Mrs. Crocombe instructions. ❤❤. Heaven. TeresaSue

@wolfie7051 Месяц назад

Unless you are too poor to have a fire...

@vamplover2580 Месяц назад

i love the spice container! this seems interesting

@sonipitts Месяц назад

That presentation with the violets looks so cheerful and lovely!

@rileythepyro3728 Месяц назад

I have never heard of furmenty before. Thank you for teaching us Mrs. Crocombe.

@MrMyricky2 Месяц назад

An antique Oatmeal? That's what it reminded me of anyway...lol.

@jamesellsworth9673 15 дней назад

I wondered about the final heating as a raw egg was added at the end. I expected the final result to be a light custard throughout the grain.

@StayVCA98 Месяц назад

Oh how I miss this!! 😌 Perfect for our 1wk holiday here!!

@erinmalone2669 Месяц назад

It’s always a good day when Mrs. Crocombe makes an appearance 😊

@catherine59226 Месяц назад

It’s lovely to see you Mrs. Crocombe!

@AnkitSingh-bs3tx Месяц назад

So basically I can watch her cook all day.

@Jay-ql4gp Месяц назад

"Nobody writes down the everyday, do they?" I love that line. It's like something out of Sherlock Holmes.

@xr6lad Месяц назад

Up 13 minutes. Never been so early to a Mrs C video before. And lovely as always only spring hasn’t arrived for me. It’s autumn!

@lavande930 Месяц назад

I thought it was going to be baked after the raw eggs were added anyhow thanks for sharing such an old recipe

@SweetBearCub Месяц назад

Me too. I guess the wheat and cream still being hot would cook the eggs, but I can't say for certain.

@caithemburrow5569 Месяц назад

The heat of the cream cook the egg and it’s so good

@NaomiSilverArt Месяц назад

I googled "Mothering Day" just to make sure that it was, in fact, another expression for "Mother's Day." I had never heard it before this video, perhaps because we don't use the expression in the US. It has a lovely ring to it. :)

@lenabreijer1311 Месяц назад

It is also on a different day from north American mother's day

@joegee6434 Месяц назад

We call it 'Mothering Sunday' 😊

@laerwen Месяц назад

Fun facts: it actually is on a different day (in March!) from US Mother's Day (May) and also has a religious origin compared to the US holiday.

@eileenhildreth8355 Месяц назад

Mothering Sunday is a church based celebration in the Churh of England, it originated before the American mothers day

@caithemburrow5569 Месяц назад

Yeah it’s normally Mothering Sunday but the term is still around

@ShimmerPancake13 Месяц назад

I will be visiting there in June. I cannot wait!!

@kristinlagerquist8161 Месяц назад

It's not a Victorian Way episode without Mrs. C. throwing shade at the poor.

@spicyibis9087 Месяц назад

Perfect timing. At a home from work not feeling well this is just what the Dr. ordered

@MesonoxianSan 27 дней назад

Her spice container is simply wonderful! 🖤✨

@poppyandben9679 Месяц назад

Even though she doesn’t know it, Mrs. Crocombe is my bff. If Maryann ever quits I call dibs on her job. 😊❤

@frankaloo93 Месяц назад

Furmenty sounds like a better name for kombucha

@johnmiller4973 Месяц назад

Mrs. Crocombe makes me smile yet again. Yet another cracking video from Audley End House

@dambatchismoogle3729 Месяц назад

"Isn't it nice to see spring has arrived at last?" IT'S STILL SNOWING HERE

@MistressGlowWorm Месяц назад

Spring is back and so is the shade.

@TheLadymoonstone Месяц назад

Mrs. Crocombe is back. YYYEAAAAAAAAAAA. I have really missed you.

@Windjammers1 Месяц назад

Yay! A new Mrs. Crocombe! On another note, when will ever see how to make hare soup? It's been mentioned a few times, but never shown.

@bridgetbuchan1786 Месяц назад

You know it’s a great day when our favorite Victorian chef is back

@koartiste4756 Месяц назад

Always a pleasure to discover Mrs Crocombe's recipes! Hi from France.

@valley4202 Месяц назад

every of these episodes are very therapeutic 🙂, Thank You!

@iknowright140 Месяц назад

So interesting!! Thanks for making more of these videos

@tamaratamtammorris8151 Месяц назад

An interesting note-in the Balkan countries, we eat a similar dish to this in memory of our deceased family members at funerals and Slava (a family's patron saint's day). It can be called "zhito" or "kolivo" (or some variant of those, depending on the country). Our version doesn't have dairy or raisins and is usually pureed, but it's made of similar ingredients and spices.

@bluejedi723 Месяц назад

So happy your back!

@rainylight6268 Месяц назад

Loved watching this, thanks for the new upload 😊

@ashenfox3535 Месяц назад

I wonder who was whistling at 5:30 . I love how the technology progresses through out the episodes as though we are visiting at different parts of the Victorian Era.

@stevenej9894 Месяц назад

yay- starting the day with Mrs C!

@abyssater9177 Месяц назад

All hail Mrs Crocombe! I love these videos

@breeinatree4811 25 дней назад

I bought the book Cooking the Victorian Way, featuring Mrs Crocombe. It has all the recipes that Mrs. Crocombe makes and the modern equivalent. A lot of history about the real Mrs Crocombe too. I hope they make a second edition for the dishes she makes that came after the book was published.

@KyzylReap Месяц назад

Looks good. If I can find some wheat berries I’ll give it a try.

@hannes8835 Месяц назад

I've never heard of this dish. It looks interessting. I really love these videos. Thank you very much.

@sophisticatedchaosgb4794 Месяц назад

She’s back!!!! Woot woot!

@ScottLuvsRenFaires Месяц назад

Yay! Mrs. Crocombe is back! Question: is the three day soak of the wheat berries required, or can it be replaced with a longer boil?

@lenabreijer1311 Месяц назад

I have always made it with cracked wheat, aka bulgur. Then you just boil it.

@SeekingTheLoveThatGodMeans7648 Месяц назад

With that long a soak, I'd think the berries will begin to sprout, adding a malted flavor.

@sophiejones3554 Месяц назад

Definitely don't lengthen the boiling time, as you're liable to blanch the wheatberries doing that (I have done this when attempting a different porridge, the result is quite tasteless). The soaking time is needed for the wheatberries to ferment: hence "Furmenty". The boiling stops the fermentation and gets rid of the alcohol produced, leaving only the sourness. A three day soak will likely give a flavor similar to sourdough bread, though your results may vary. Yeast is more active in warm environments and sluggish in cold ones, so you can use this to adjust the fermentation time. If you don't like the sourdough bread flavor, an overnight soak plus the boil would be sufficient to break down the wheat proteins so they will absorb the milk and eggs.

@MariaMartinez-researcher Месяц назад

It depends. In Chile (I guess other places in South America) you can buy hulled wheat, raw or cooked. It's called "mote," and is used in traditional dishes and a famous drink/dessert (mote con huesillos). The raw wheat can be cooked like rice is, in boiling water; it takes about 20 min. If you start with regular wheat with hulls - things will take way longer. If you have any Chileans nearby, ask them whether there's any "mote" available in town. Good luck. ✌

@hagnekore Месяц назад

You know its gonna be a good day when mrs crocombe posts lets goooo

@KenoshiAkai Месяц назад

That looks so delicious. Kind of like a porridge. I would definitely try it. A happy spring to you and yours, Mrs. Crocombe!

@katiesmith4680 Месяц назад

Yes!!!!!!! She is back!!

@wanthony7880 Месяц назад

I immediately stopped what I'm doing just for Mrs. Crocombe ❤️❤️❤️

@franziskaibes6265 Месяц назад

Hello thanks for this lovely video again. 😊Have yourself a merry easter feast (if you celebrate it), surrounded with all your loved ones, great food, drinks and a lots of joy.