American Heritage® Dictionary of the English Language, Fourth Edition
- n. Hulled wheat boiled in milk and flavored with sugar and spices.
Century Dictionary and Cyclopedia
- n. A dish made of hulled wheat boiled in milk and seasoned, especially used in England and in some of the southern United States at Christmas.
- n. Wheat mashed for brewing.
- n. A porridge made by boiling hulled wheat, typically with additional ingredients such as milk, egg yolks, and/or almond milk, traditionally served with venison or porpoise. Frumenty was often the first dish on the menu of a medieval English feast.
GNU Webster's 1913
- n. Food made of hulled wheat boiled in milk, with sugar, plums, etc.
- n. sweet spiced porridge made from hulled wheat
- From Old French frumentee, from frument ("grain"), from Latin frūmentum. (Wiktionary)
- Middle English frumente, from Old French froumentee, from froument, grain, from Latin frūmentum. (American Heritage® Dictionary of the English Language, Fourth Edition)
“PROOF OF THE PUDDINGThe origins of Christmas pudding are found in a medieval Christmas stew of meat, fat, onions and dried fruits called "frumenty".”
“The second main Ur-pudding was a pottage or soup called frumenty, a fast dish involving cracked wheat, currants and almonds which was ladled out at the start of a meal.”
“It apparently would have reminded the Pilgrims of frumenty which is sort of a thick wheat porridge made with spices and sugar and almond milk, and served with venison and mutton.”
“A dish once prominent at Christmas was "frumenty" or "furmety" (variously spelt, and derived from the Latin _frumentum_, corn).”
“Heat up the milk in a saucepan and when just simmering, stir in the frumenty.”
“The frumenty will swell and the resulting mixture will thicken.”
“There are two types of frumenty - sweet, which is made with sheeps milk, eggs and wheat flour while sour frumenty is made with yoghurt instead of milk.”
“When the frumenty is almost cooked through, add sugar to taste, allowing it to totally dissolve.”
“I've decided to use the sweet frumenty and give it a creamed rice treatment - cooked in milk, sweetened to taste and served with a seasonal blueberry compote.”
“I have *NEVER* heard of any frumenty other than than the medieval type!”
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