How to Make Furmenty - The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: Visit Audley End House and Gardens for yourself: 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. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS For this recipe, you will need... ● 500g / 1lb wheat grain ● / 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 ● Pr