frumenty

English

Alternative forms

• fermenty, firmity, fromenty, frumerty, furmenty, furmety, furmity

Etymology

From Middle English furmente, from Old French fourmenté, from furment (“grain”), from Latin frūmentum. Doublet of furmint.

Pronunciation

• (Received Pronunciation) IPA^(key): /ˈfɹuːmənti/, /ˈfɜːmɪti/, /ˈfɜːməti/
• (General American) IPA^(key): /ˈfɹuːmənti/, /ˈfɚmɪti/, /ˈfɚməti/

Noun

frumenty (usually uncountable, plural frumenties)

1. (chiefly historical) 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.

   Family MS. of the Cunliffes. Quoted by Letitia Elizabeth Landon in the note to her poem, Christmas in the Olden Time, 1650. (1835): 'Their entertainment was, a large hall of curious ashler work, a long table, plenty of furmenty like new milk, in a morning, made of husked wheat, boiled and roasted beef, with a fat goose, and a pudding, with plenty of good beer for dinner.'

Anagrams

• furmenty

Middle English

Noun

frumenty

1. Alternative form of furmente