Hulled wheat boiled in milk and flavored with sugar and spices.
An English dish consisting of hulled wheat boiled in milk, sweetened, and flavored with spice.
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.
Origin of frumenty
Middle English frumente from Old French froumentee from froument grain from Latin frūmentum