Kaupang, Apple Frumenty from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.60
- 1/2 cup wheat berries
- 1 ½ cup water
- 1 cup pecans
- 2 TBSP butter
- 1 large apple
- ½ cup frozen blackberries
- Mint leaves
- Put wheat and water into a quart or larger microwave-safe bowl.
- Zap for 10 minutes in the microwave.
- Stir and put one TBSP of the butter on top.
- Zap for 5 minutes. Stir.
- Repeat until the wheat berries are softened and chewable. (One nuker took 20 minutes and the other took 30!)
- Set aside
- Chop apple (with peel). Put in bowl.
- Grind about ½ the nuts and “crunch” the other ½. Add to bowl.
- Measure blackberries and add to bowl.
- Top with the other TBSP of butter.
- Zap 5 minutes. Stir.
- Zap 3 minutes. Stir. Mash with a potato masher or with a spoon.
- Repeat until apple is cooked. It should be a chunky mixture.
- Add salt if desired. (I didn’t add any…. not needed with the butter)
- Mix with wheat and serve hot with chopped mint on top, a pat of butter or cream.
- To be authentic the wheat should be boiled in a bag and cooked in a soapstone kettle.
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.
- 1 1/2 dl wheat
- 1 dl walnuts
- 1 TBSP lard
- 350 grams sour apples
- 100g blackberries
- Boil wheat.
- Crush walnuts and roast them in the lard.
- Core and dice the apples
- Add apples and blackberries to nuts and cook on low until soft.
- Mix the chunky apple sauce with the boiled wheat.
- 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