Staffordshire Frumenty

‘This is the season when new wheat can be got, therefore take good white new wheat; just wet it a little; put it into a coarse bag and beat it with a stick until the external husk is loose enough to be rubbed off; wash well, change the water 5 or 6 times till free from bran; put it into a stew-pot with plenty of water; cover, and set it in oven (on a red tile) until the wheat is quite soft; when cold it will be a jelly with the burst cooked grains of wheat in it.’ This is known as ‘cree’d’ wheat or ‘frumenty wheat.’