Note 135 — Chapter XII
Reading edition
On making inquiries respecting it, I have received the following reply from Cirencester.
“I cannot tell how the wheat is prepared, as we procure it in a state of jelly from an old woman who knows the secret. A pint of this jelly is melted in a quart of milk; it is slightly boiled, lemon peel, and cinnamon, and sugar being then added; the yolks of five eggs beaten up, are mixed in, and it is served in a tureen. Raisins and currants, all stewed well, and plumped out with hot water, are served up separately; they are cold, a spoonful or so being added to each helping. The name is frumenty; this shows perhaps the antiquity of the dish, and is an interesting specimen of etymology. It is only made at Easter.”