barley frumenty

Barley Frumenty

Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk. My version substitutes wheat for barley, so this is a barley frumenty.

Lately I have been coking medieval dishes and I had wanted to try to make frumenty for quite some time. As we were having a beef steak, a good beer and kale and orange salad, this seemed fitting.

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Barley Frumenty

A barley porridge made with eggs and milk as a side dish with meat. Based on a number of 1300’s and 1400’s recipes. Traditionally it is made with wheat, but this poor man’s version, uses barley instead.

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Blogs and useful links on food history

dsc_0659I love falling down rabbit wholes and I thought I would share some with you. This is a list of blogs, sites about food history and recipe sites. I hope you will find some of them useful as well.

Please let me know if you have a history food blog or know of a site that I should check out.

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My food history library

I currently own 10 books on food history, where a few of them are cookbooks from the time period. My mom just gifted me three more from her collection. There is a good mix of books in Danish and in English. I thought it would be fun and useful to have a list of the books I own. I also borrow everything I can think of from my local library via inter-library loans. I love libraries! I got quite a few of those books on my wish list this year.

 

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Rijksmuseum’s collection of art

rijkAt the Dutch museum, The Rijksmuseum’s website you can explore a huge part of their collection in detail. The art is there for you to zoom around on and to save on your computer – in a rather large resolution. I find my self on there way more than I should be. I have created a little board of paintings that shows food from the period I am interested in (late medieval to early modern). The collection is searchable and every single painting has all it’s infomation there. The photo quality is really good and you can zoom in quite far. I find that is a great resource to see the what food looked like – both the produce and the finished product.