One of the mysteries of the English language finally explained.
An old-fashioned dish consisting of hulled wheat boiled in milk and seasoned with cinnamon and sugar.
- ‘One of the books on his recommended reading list has a recipe for frumenty and other medieval delicacies such as Sawse Camelyne or Moustarde Brewette.’
- ‘Today's traditional Christmas pudding is derived from frumenty and plum pudding.’
- ‘By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumbs, dried fruits and flavoured with spirits and ale.’
- ‘Within was a frumenty of beans rich with shreds of dried pig, and made savoury with turnips, cabbages, and onion.’
- ‘The English menus tend to have less fish and more birds then the French, and they have the venison and frumenty at the beginning rather than the end of the meal.’
- ‘An ancient concoction called frumenty or furmety is a less glamorous but more plausible source.’
- ‘Stir the frumenty over the fire, but do not allow to boil.’
- ‘Venison was seldom served without this accompaniment, but furmety, sweetened with sugar, was a favorite dish of itself, the ‘clean broth’ being omitted when a lord was to be the partaker.’
- ‘The frumenty was always served first and flavored well with cinnamon.’
- ‘They served it with frumenty, the wet ancestor of the packeted breakfast cereal, and with an early version of poivrade sauce.’
- ‘But nobody thinks of the glorious platefuls of fresh vegetables and steaming dishes of frumenty.’
- ‘The eating of the frumenty is undertaken in silence, no talking until the last person has finished.’
- ‘For a richer dish, stir into the prepared frumenty 2 beaten egg yolks and a pinch of saffron strands.’
- ‘After shuffling though many books and cooking websites I decided to make salmon pasty, a salad of greens, frumenty, and fruit pudding.’
- ‘I was dreaming of a kettle of furmety of Madge's making.’
- ‘The wheat is generally creed for the frumenty to be ready for the following morning.’
- ‘Equally intriguing are the instructions for more obscure sustenance such as rum omelets, sago-cream pudding, Shrovetide pancakes, furmety, syllabub, dulcet creams, and an adaptation for curds and whey.’
Late Middle English: from Old French frumentee, from frument, from Latin frumentum ‘corn’.
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