Frumenty

Frumenty

Diners eating frumenty, Bartholomeus Anglicus
Alternative names	Frumentee, furmity, fromity, fermenty
Type	Pudding
Main ingredients	Wheat, milk, eggs or broth

Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent^[1]). It was also frequently used as a subtlety, a dish between courses at a banquet.