Origin of frumentyMiddle English frumente ; from Old French frumentée ; from Classical Latin frumentum: see frumentaceous
nounpl. fru·men·ties also fur·mi·ties
Origin of frumentyMiddle English frumente, from Old French froumentee, from froument, grain, from Latin fr&umacron;mentum.
- 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.
From Old French frumentee, from frument (“grain”), from Latin frūmentum.