How to Make Furmenty - The Victorian Way

Рет қаралды 130,197

2 ай бұрын

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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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Пікірлер: 510

@EnglishHeritage 2 ай бұрын

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). kzfaq.info/get/bejne/Y-Bklax7zMyng6s.html

@sylviasummerful 12 күн бұрын

the tittle of this video has a typo，not furmenty，but frumenty

@JoeStoneArt 2 ай бұрын

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

@carolynpurser7469 2 ай бұрын

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

@ThomasDawkins88 2 ай бұрын

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 2 ай бұрын

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 2 ай бұрын

@@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 2 ай бұрын

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 2 ай бұрын

When the world needed her most, she returned

@lifeFar 2 ай бұрын

Absolutely true!

@hayleybartek8643 2 ай бұрын

Return of the Queen.

@SHAICENA 2 ай бұрын

True😊😅

@asahearts1 2 ай бұрын

Townsends: Did someone say N U T M E G

@astrinymris9953 2 ай бұрын

🤣🤣🤣🤣🤣

@angelinaduganNy 2 ай бұрын

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

@angelinaduganNy 2 ай бұрын

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

@brucetidwell7715 2 ай бұрын

😂

@kay123kay 2 ай бұрын

I laughed way too hard at this comment! 😂

@shivangoes 2 ай бұрын

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

@apsetiadi 2 ай бұрын

The novelty at that time was the cucumber ice cream.

@pennywang6461 2 ай бұрын

Tbf porridge is nothing new

@msmltvcktl 2 ай бұрын

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

@havanadaurcy1321 2 ай бұрын

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

@handsoffmycactus2958 2 ай бұрын

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

@WHISTLEPEG 2 ай бұрын

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 2 ай бұрын

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

@lisagillam5785 2 ай бұрын

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

@salaltschul3604 2 ай бұрын

May her memory be a blessing!

@Hypegreene05 2 ай бұрын

Sorry for your loss.

@aprilrich807 2 ай бұрын

❤️🙏

@TroyKristoffer 2 ай бұрын

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

@henrikhyrup3995 26 күн бұрын

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

@JazzHands 2 ай бұрын

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 2 ай бұрын

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

@SeekingTheLoveThatGodMeans7648 2 ай бұрын

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

@alysonm7551 2 ай бұрын

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

@rainylight6268 2 ай бұрын

🥰🥰

@somewhereupthere785 2 ай бұрын

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.

@Taylor-dn7pi 2 ай бұрын

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

@Windjammers1 2 ай бұрын

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 2 ай бұрын

@Windjammers1 - So Mrs Crocombe says....

@PokhrajRoy. 2 ай бұрын

Ideal cook for Mrs. Crocombe: Excellent ✅ Good ❌

@rebeccaludwig391 2 ай бұрын

The emphasis on excellent 😅

@lizjohnson8598 2 ай бұрын

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

@trustmemysonisadoctor8479 2 ай бұрын

It was subtle but it was there!!

@brucetidwell7715 2 ай бұрын

She's right, though

@xr6lad 2 ай бұрын

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

@russrandall4834 2 ай бұрын

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

@brucetidwell7715 2 ай бұрын

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 2 ай бұрын

😂

@noahcount7132 2 ай бұрын

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

@lenabreijer1311 2 ай бұрын

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.

@davidefavaretto4291 2 ай бұрын

the queen of Victorian cuisine has returned 🤩

@lucasotis9525 2 ай бұрын

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

@al4381 2 ай бұрын

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

@monicacall7532 2 ай бұрын

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 2 ай бұрын

Totally!! 😊

@beckstheimpatient4135 2 ай бұрын

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 2 ай бұрын

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

@andywood5699 2 ай бұрын

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

@beth12svist 2 ай бұрын

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

@dictyranger 2 ай бұрын

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

@ellaisplotting 2 ай бұрын

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

@northstar2621 2 ай бұрын

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

@JenMaxon 2 ай бұрын

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

@francesleones4973 2 ай бұрын

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

@phoenixdarkstar7364 2 ай бұрын

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

@Janadu 2 ай бұрын

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". ☹

@christinebarr 2 ай бұрын

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

@mariaboletsis3188 2 ай бұрын

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

@imJustAnAltAccount 2 ай бұрын

OUR favorite Victorian lady!

@JepMasta 2 ай бұрын

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

@Eighthplanetglass 2 ай бұрын

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

@imJustAnAltAccount 2 ай бұрын

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

@Eighthplanetglass 2 ай бұрын

@@imJustAnAltAccount I have Brooks but no Braybrooks yet 😁

@lucretciaseven4873 2 ай бұрын

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.

@oksure5963 2 ай бұрын

1:45 THE SHADE IS BACK👏

@trustmemysonisadoctor8479 2 ай бұрын

It was subtle but it was there!

@ConstantlyDamaged 2 ай бұрын

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 2 ай бұрын

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

@PrometheusV2 2 ай бұрын

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

@hermeticbear 2 ай бұрын

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.

@mamaowlbear3366 2 ай бұрын

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

@spacewolfcub 2 ай бұрын

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 2 ай бұрын

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

@BlessingsfromNorthIdaho 2 ай бұрын

@@spacewolfcub😂Bawahahaha.

@BlessingsfromNorthIdaho 2 ай бұрын

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 2 ай бұрын

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

@fionnagrant6636 2 ай бұрын

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.

@MsVictory1945 2 ай бұрын

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

@renklav4322 2 ай бұрын

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 2 ай бұрын

Also delicious soaked in orange juice or rum

@moonflowerviewing91 Ай бұрын

Soaked in tea is nice

@helensid6670 2 ай бұрын

Welcome back Mrs Crocombe! ❤

@richardneilan2392 2 ай бұрын

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

@Mark723 2 ай бұрын

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

@sharonsmith583 2 ай бұрын

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

@meacadwell 2 ай бұрын

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.

@miershyk 2 ай бұрын

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

@MzJoeyRantz 2 ай бұрын

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

@spellwing777 2 ай бұрын

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 2 ай бұрын

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 2 ай бұрын

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

@richelleg225 2 ай бұрын

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 2 ай бұрын

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

@VictoriasFolly 2 ай бұрын

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

@thecosmicradiation 2 ай бұрын

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!

@lavande930 2 ай бұрын

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

@SweetBearCub 2 ай бұрын

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

@caithemburrow5569 2 ай бұрын

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

@BenPanced 2 ай бұрын

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

@polemeros 2 ай бұрын

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.)

@clairekettle448 2 ай бұрын

Welcome back Mrs Crocombe! We have misse you

@beadzi 2 ай бұрын

Mrs. Crocombe is back - life is beautiful!!

@raraavis7782 2 ай бұрын

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

@MrMyricky2 2 ай бұрын

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

@rileythepyro3728 2 ай бұрын

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

@sonipitts 2 ай бұрын

That presentation with the violets looks so cheerful and lovely!

@vamplover2580 2 ай бұрын

i love the spice container! this seems interesting

@Jay-ql4gp 2 ай бұрын

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

@StayVCA98 2 ай бұрын

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

@AnkitSingh-bs3tx 2 ай бұрын

So basically I can watch her cook all day.

@xr6lad 2 ай бұрын

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!

@kristinlagerquist8161 2 ай бұрын

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

@poppyandben9679 2 ай бұрын

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

@catherine59226 2 ай бұрын

It’s lovely to see you Mrs. Crocombe!

@iknowright140 2 ай бұрын

So interesting!! Thanks for making more of these videos

@NaomiSilverArt 2 ай бұрын

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 2 ай бұрын

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

@joegee6434 2 ай бұрын

We call it 'Mothering Sunday' 😊

@laerwen 2 ай бұрын

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 2 ай бұрын

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

@caithemburrow5569 2 ай бұрын

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

@bluejedi723 2 ай бұрын

So happy your back!

@rainylight6268 2 ай бұрын

Loved watching this, thanks for the new upload 😊

@erinmalone2669 2 ай бұрын

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

@KenoshiAkai 2 ай бұрын

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

@valley4202 2 ай бұрын

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

@abyssater9177 2 ай бұрын

All hail Mrs Crocombe! I love these videos

@koartiste4756 2 ай бұрын

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

@franziskaibes6265 2 ай бұрын

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.

@frankaloo93 2 ай бұрын

Furmenty sounds like a better name for kombucha

@hannes8835 2 ай бұрын

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

@finfan83 2 ай бұрын

Thank you for releasing us another interesting vid in time for Easter ! Have a great peaceful joyful one, all the people of English Heritage !

@johnmiller4973 2 ай бұрын

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

@claudiocavaliere856 2 ай бұрын

Absolutely fabulous! Congratulations! Amazing!

@stevenej9894 2 ай бұрын

yay- starting the day with Mrs C!

@Jane-gt6ef 2 ай бұрын

Happy Easter, happy spring!

@sophisticatedchaosgb4794 2 ай бұрын

She’s back!!!! Woot woot!

@josephbrowne6670 2 ай бұрын

I always look forward to her vids here. Thank you 🙏

@ShimmerPancake13 2 ай бұрын

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

@ChurchladyHmm 2 ай бұрын

Yay. What a great start to spring

@katiesmith4680 2 ай бұрын

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

@rayh5910 2 ай бұрын

omg i have been trying to find this channel im so glad ive finally stumbled upon it i love these old ways also the narrators voice is fantastic and calming