House Capuchin 3

Our Recipe – Jorvik, Wheat Frumenty with Cheese adapted from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.108

Ingredients

• 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)

Method

1. In a full-size microwave casserole with a cover, put water/broth and wheat berries.
2. Nuke on high 10 minutes.
3. Stir.
4. Repeat.
5. While that’s going, chop/shred cheeses and measure spices into them.
6. Chop greens, coarse or fine, as you prefer.
7. Test to make sure the berries are chewy, rather than hard.
8. Add cheeses, coriander, horseradish and salt.
9. Stir well.
10. Let stand 10 minutes.
11. Stir well.
12. Add greens.
13. 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

Ingredients

• 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

Method

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.

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