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An old-fashioned dish consisting of hulled wheat boiled in milk and seasoned with cinnamon and sugar.
- ‘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.’
- ‘An ancient concoction called frumenty or furmety is a less glamorous but more plausible source.’
- ‘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.’
- ‘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.’
- ‘The eating of the frumenty is undertaken in silence, no talking until the last person has finished.’
- ‘The frumenty was always served first and flavored well with cinnamon.’
- ‘But nobody thinks of the glorious platefuls of fresh vegetables and steaming dishes of frumenty.’
- ‘The wheat is generally creed for the frumenty to be ready for the following morning.’
- ‘After shuffling though many books and cooking websites I decided to make salmon pasty, a salad of greens, frumenty, and fruit pudding.’
- ‘They served it with frumenty, the wet ancestor of the packeted breakfast cereal, and with an early version of poivrade sauce.’
- ‘I was dreaming of a kettle of furmety of Madge's making.’
- ‘By 1595, the frumenty was replaced by a plum pudding with eggs, breadcrumbs, dried fruits and flavoured with spirits and ale.’
- ‘Today's traditional Christmas pudding is derived from frumenty and plum pudding.’
- ‘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.’
- ‘Within was a frumenty of beans rich with shreds of dried pig, and made savoury with turnips, cabbages, and onion.’
- ‘Stir the frumenty over the fire, but do not allow to boil.’
- ‘For a richer dish, stir into the prepared frumenty 2 beaten egg yolks and a pinch of saffron strands.’
Late Middle English: from Old French frumentee, from frument, from Latin frumentum corn.
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