frumenty


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fru·men·ty

(fro͞o′mən-tē) also fur·mi·ty (fûr′mĭ-tē)
n. pl. fru·men·ties also fur·mi·ties
Hulled wheat boiled in milk and flavored with sugar and spices.

[Middle English frumente, from Old French froumentee, from froument, grain, from Latin frūmentum.]

frumenty

(ˈfruːməntɪ) ,

fromenty

,

furmenty

or

furmity

n
(Cookery) Brit a kind of porridge made from hulled wheat boiled with milk, sweetened, and spiced
[C14: from Old French frumentee, from frument grain, from Latin frūmentum]

fru•men•ty

(ˈfru mən ti)

n. Brit.
a dish of wheat boiled in milk and usu. flavored with sugar, cinnamon, and raisins.
[1350–1400; Middle English frumentee < Old French, =frument grain (< Latin frūmentum) + -ee -y3]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.frumenty - sweet spiced porridge made from hulled wheat
hot cereal - a cereal that is served hot
References in periodicals archive ?
FRUMENTY A Hulled wheat boiled in milk B Dowdy woman C Use of possession who am I?
Not all of my cookery has worked out--however long I boiled wheat frumenty, it was always as hard as pebbles
Finally, there is an assortment of genuine Irish recipes for trusty Gaelic favorites, including Boxty, Crubeens, Irish Lamb Stew, Soda Bread, Frumenty and Flummery, Bannocks or Scones, and Shepherd's Pie.
Frumenty is made from the grains of new wheat still in the husk.
Christmas Pudding began life as Frumenty which was a kind of porridge
Christmas pudding is thought to have originated as a 14th Century porridge called frumenty which was a mix of beef and mutton along with fruits including raisins, currants and prunes.
8) Only the frumenty is thickened with almond milk, according to Constance Hieatt and Sharon Butler a feature that "came from the East, either via Spain and/or Italy or as direct importations by returning Crusaders.
They included frumenty, a porridge-style dish, and payn puff, boiled fruits in pastry.
Surprisingly, a variety of dishes including hasty pudding, frumenty, beer, chocolate, cheesecake, and even nettles were regularly served in workhouses.
People in the weaver's social class would have lived on a diet of bread, pottage - a type of thick soupy stew; frumenty - a type of sweet or savoury porridge; very little meat and salted or preserved sea fish - freshwater fish was the preserve of the rich and the landowning classes