English boiled grain.
To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. – Forme of Cury
I decided to make this dish using barley instead of wheat. I also cooked the barley in the broth rather than just adding it after cooking so that the dish had more flavor.
I put three cups of broth in the pot for every cup of barley. I added the barley and brought it to a boil and then simmered it until the barley was fully cooked and it has absorbed all the liquid. I then added more broth and some heavy cream. once this was heated but not boiling I slowly added beaten egg yolks stirring constantly to make sure the eggs don’t curdle. I also added a bit of saffron and salt. I continued to cook the barley for at a low simmer until the consistency was thick and creamy.