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Somersetshire Frumenty

The frumenty may be served hot or cold. Bruise a quart of wheat thoroughly, put it into a stone jar, pour a quart of water upon it, and bake in a gentle oven till it is soft. Put a quart of new milk into a bowl, and pulp into it as much wheat as will make it of the consistency of very thick cream. Stir into it sugar and nutmeg to sweeten and flavour it pleasantly, and add two table-spoonfuls of picked currants. Stir the mixture over the fire till the currants are soft. Remove it from the fire, and add the yolks of two eggs beaten up with two table-spoonfuls of milk, then stir it again over the fire for a few minutes, but do not let it boil. Serve in a deep dish. Time to bake the wheat, about four hours.