House Capuchin 3

Kaupang, Apple Frumenty from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.60

Our version

Ingredients

• 1/2 cup wheat berries
• 1 ½ cup water
• 1 cup pecans
• 2 TBSP butter
• 1 large apple
• ½ cup frozen blackberries
• Mint leaves

Method

1. Put wheat and water into a quart or larger microwave-safe bowl.
2. Zap for 10 minutes in the microwave.
3. Stir and put one TBSP of the butter on top.
4. Zap for 5 minutes. Stir.
5. Repeat until the wheat berries are softened and chewable. (One nuker took 20 minutes and the other took 30!)
6. Set aside
7. Chop apple (with peel). Put in bowl.
8. Grind about ½ the nuts and “crunch” the other ½. Add to bowl.
9. Measure blackberries and add to bowl.
10. Top with the other TBSP of butter.
11.  Zap 5 minutes. Stir.
12.  Zap 3 minutes. Stir. Mash with a potato masher or with a spoon.
13.  Repeat until apple is cooked. It should be a chunky mixture.
14. Add salt if desired. (I didn’t add any…. not needed with the butter)
15. Mix with wheat and serve hot with chopped mint on top, a pat of butter or cream.

Notes

• To be authentic the wheat should be boiled in a bag and cooked in a soapstone kettle.

Process Pix

This turned out to be pretty easy and quite tasty. I didn’t add salt, since the butter we used was salted and it didn’t seem to need it. The additional pat of butter per serving worked for Loren and cream was a good addition. Neither of us liked the mint.

Original recipe

• 1 1/2 dl wheat
• 1 dl walnuts
• 1 TBSP lard
• 350 grams sour apples
• 100g blackberries

Method

1. Boil wheat.
2. Crush walnuts and roast them in the lard.
3. Core and dice the apples
4. Add apples and blackberries to nuts and cook on low until soft.
5. Mix the chunky apple sauce with the boiled wheat.
6. Adding mint makes the dish sweeter.

Page created and published 1/15/22 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 1/15/22