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


  1. Add boiling water by the ladle to the wheat as if making a risotto, approx. 4dl, until the wheat is cooked.
  2. When cooked add finely chopped cheese, coriander and cress.
  3. Mix and serve.
  4. Since this dish is sweet, fat, and peppery it goes very well with salted and/or smoked pork.


  • 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 9/16/21