Festive Frumenty

Festive Frumenty On Christmas Eve in Filey long ago a sort of festive porridge was taken, door to door, as a greeting to friends. Made in their home, all families would have had their own recipe. This recipe is from the old recipe collection of Miss Rosamund (Rose) Stockdale, and goes as follows:
‘’Simmer a pan of kibbled wheat in water for 12 hours, then add a nut of butter, some cinnamon, nutmeg or spice, currants and sugar to taste. Serve hot, with cream and rum.’’
(If Kibbled wheat cannot be found use cracked bulgur wheat.)

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