Our Recipe – Jorvik, Wheat Frumenty with Cheese adapted from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.108
- 1 2/3 cup water/stock
- 2/3 cup einkorn wheat Berries
- 1/3 cup shaved parmesan cheese
- 1/3 cup sharp cheddar (better would be a period aged/sharp cheese….)
- 1 tsp ground coriander seed
- 1 tsp horseradish powder
- 1/2 tsp salt (not necessary if using broth)
- 1 cup greens (we had garden lettuce, dandelion and spinach)
- In a full-size microwave casserole with a cover, put water/broth and wheat berries.
- Nuke on high 10 minutes.
- While that’s going, chop/shred cheeses and measure spices into them.
- Chop greens, coarse or fine, as you prefer.
- Test to make sure the berries are chewy, rather than hard.
- Add cheeses, coriander, horseradish and salt.
- Stir well.
- Let stand 10 minutes.
- Stir well.
- Add greens.
- Serve hot with fat pork or bacon.
Process Pictures (including the garden lettuce pictures!)
Original Recipe – Jorvik, Wheat Frumenty with Cheese from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.108
- 6-8dl water/stock
- 4dl wheat seeds for cooking
- 125g traditional hard cheese (such as Spanish manchego)
- 2 tsp ground coriander seed
- 1, 5dl cut cress
- Add boiling water by the ladle to the wheat as if making a risotto, approx. 4dl, until the wheat is cooked.
- When cooked add finely chopped cheese, coriander and cress.
- Mix and serve.
- Since this dish is sweet, fat, and peppery it goes very well with salted and/or smoked pork.
Notes from typing day….
- Do they mean wheat berries when they say, “seeds”?
- Anybody here ever made risotto?
- Can we buy cress in the grocery in February? Or can we sub something?
Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 1/24/21