Read it through once

The closest modern counterpart to frumenty is old-fashioned rice pudding—rich, creamy, and aromatic with spices. Many regional variations of it still exist in England—a tribute to its popularity. Begin by boiling two cups of cracked or whole wheat in two quarts of water for ten minutes. Then cover and leave it in a warm place (an unlit oven is perfect) for a day. The wheat will congeal or “cree”—or turn to a jelly in which the inner, golden-red husks are visible. This was eaten on its own or with milk and honey as a cold porridge—nutritionally, it is an almost perfect food.