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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.
Course Side Dish
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people


  • 200 milliliters pearl barley
  • 4 milliliters water
  • 125 milliliters milk
  • 2 egg yolks
  • 1/2 teaspoon salt


  1. Boil the water and add the barley once it is boiling in a pot. Add a lid and let it boil until al dente - that's about 15-20 min.
  2. While it cooks you separate the egg and add the yokes to the milk along with the salt. Mix it together.
  3. Add the egg-mix into the barley and simmer it until it thickens.

Recipe Notes

Source: medievalcookery.com