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Sowans, Seeds, or Flummery

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sowans, Seeds, or Flummery

Ingredients

Directions

  1. Separate the husks from the grain, keeping the starchy particles.

  2. Soak the husks in water for 1-2 days until the mixture ferments and becomes sour.

  3. Skim the mixture and boil the liquid down to a gruel consistency.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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