an English dish consisting of hulled wheat boiled in milk, sweetened, and flavored with spice
Origin of frumentyMiddle English frumente ; from Old French frumentée ; from Classical Latin frumentum: see frumentaceous
nounpl. fru·men·ties also fur·mi·ties
Hulled wheat boiled in milk and flavored with sugar and spices.
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.