This is adapted from Hannah Woolley’s recipe ‘Furmity with almonds’, in The Queen-Like Closet; or, Rich cabinet stored with all manner of rare receipts for preserving, candying & cookery (1670). Furmity or Frumenty was a thick, medieval pottage that was commonly served with roasted venison or porpoise on a fish day. It was frequently made with cracked wheat but barley makes an admirable alternative. By the seventeenth century it t
