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ISSUE 83, HOLIDAY REVELRY, Part 2: Frumenty, the Classic English Christmas Porridge

ISSUE 83, HOLIDAY REVELRY, Part 2: Frumenty, the Classic English Christmas Porridge

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David S. Shields
Dec 12, 2023
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Foodlore & More
Foodlore & More
ISSUE 83, HOLIDAY REVELRY, Part 2: Frumenty, the Classic English Christmas Porridge
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Frumenty

There are no dishes in agricultural societies more primordial that porridges—grain, either whole or milled—boiled in water and salt until they break down, gelatinize, and form a meal that defined wholesomeness for people.  Each grain gave rise to a porridge.  Corn to Hominy Grits, Rice to Congee, Oats to Oatmeal, Rye to Nordic Ollebrod, Barley t…

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