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To make frumenty from creed wheat, simply simmer it with an equal amount of milk or cream and whatever spices, fruits, and sweeteners you prefer. In Plymouth, mace, nutmeg, cinnamon and cloves were common, along with berries, currants and apples, and a little porter or dark beer in place of honey or sugar. Egg yolks were also added if the frumenty was too thin. And brandy. It was served hot or cold and was =the= symbolic harvest dish. The fourteenth verse of Leviticus 23 in the English 1551 Bible, for example, admonishes: “And ye shall eat neither bread, nor parched corn, nor frumenty of new corne, untill the selfe same daye that ye have brought an offeringe unto your God.” Frumenty has soul.