Frumenty

This breakfast or pudding recipe is from the county of Leicestershire in England.

Ingredients
1 quart frumenty wheat
2 oz raisins
sugar to sweeten
1 quart milk
a little nutmeg
a little flour

Method
1 Wash wheat.
2 Place the wheat into a stone jar.
3 Fill the jar with three times the wheat's measure of water.
4 Place the jar into a hot oven.
5 Turn the oven off after about 5 minutes.
6 Leave in the oven for 24 hours. The husks should have burst and the wheat set to thick jelly. This process is to "cree" or stew the wheat, and it is then called "frumenty wheat."
7 Pour the frumenty wheat into a saucepan.
8 Add the milk and bring to the boil.
9 Reduce the heat to a simmer and cook for 15 minutes.
10 Add the remaining ingredients except the flour, stir well until the mixture begins to thicken.
11 Stir in a little flour into a little milk to make into a cream.
12 Add the flour cream, stir constantly and bring to the boil.
13 Cook for 2 to 3 minutes and serve.

Serve immediately with either milk and sugar, or with eggs beaten in with it and cooked for a little longer, or as a sweet with fruit and cream.