FRUMENTY
Take a quarter of a pint of wheat, wash it thoroughly, and let it soak for twelve hours or more in water. Strain it off and boil it in some milk till it is tender, but do not let it get pulpy. As soon as it is tender add a quart of milk, flavored with a little cinnamon, three ounces of sugar, three ounces of carefully washed grocer's currants, and let it boil for a quarter of an hour. Beat up three yolks of eggs in a tureen, and gradually add the mixture. It must not be added to the eggs in a boiling state or else they will curdle. A wineglassful of brandy is a great improvement, but is not absolutely necessary. The wheat takes a long time to get tender, probably four hours.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
