Creed Wheat and Frumenty

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz wheat grains
  • pinch of salt
  • 3 pints water
  • 2 pints milk
  • 2oz raisins
  • 2oz currants
  • pinch of nutmeg
  • 2oz sugar
  • 2 eggs, beaten (optional)
  • Garnish


    Put the wheat and salt into three pints water in a casserole. Put into a very low oven and leave overnight to simmer until there is no water left. The wheat will then be ‘creed’. Leave until needed. Then add the milk and dried fruit, together with the nutmeg and sugar, and cook gently on the hob or in the oven for two hours. Some recipes also include two beaten eggs just before the frumenty is ready. Serve with sweetened whey, chopped fresh fruit, or with rum or brandy and cream.

    In Wiltshire, this used to be eaten on Mothering Sunday in Lent, and the ‘creed’ wheat could be bought ready for the dish. In Lincolnshire, it was served hot or cold at sheep-shearing time, and at harvest suppers. In Yorkshire, it was a traditional Christmas Eve or Twelfth Night dish. It is also known as Furmenty and Firmity, and a ‘firmity tea’ was often served to Lincolnshire children to celebrate sheep clipping.