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