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 frūmentum
- 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.