Frumenty


Frumenty

Frumenty (sometimes "furmity", "fromity", or "fermenty") was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat. Different recipes added milk, eggs or broth. Other recipes include almonds, currants, rum, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise.

For several centuries, frumenty was part of the traditional Celtic Christmas meal. In England it was often eaten on Mothering Sunday, the fourth Sunday of Lent. On that day many servants were allowed to visit their mothers and were often served frumenty to celebrate and give them a wholesome meal to prepare them for their return journey. The use of eggs would have been a brief respite from the Lenten fast.

The dish, described as 'furmity' and served with fruit and a slug of rum added under the counter, plays a major role in the plot of Thomas Hardy's novel "The Mayor of Casterbridge". It is also mentioned in Lewis Carroll's "Through the Looking-Glass" as a food that snap-dragon flies live on.

It has been asserted that frumenty is "our" (England's) "oldest national dish". [White, Florence (1932) "Good things in England", London: Jonathan Cape, reprinted London:Persephone, 1999]

Recipes

A compendium of "traditional" "English" date-related activities includes three recipes for frumenty [Roud, Steve (2006) "The English Year"ISBN 978-0-141-02106-5; p.536] . They show considerable variation with place and time.
* 1 : "The typical method of preparation was to parboil wholegrains of wheat in water, then strain off and boil in milk, sweeten the boiled product with sugar, and flavour with cinnamon and other spices."
* 2 : "Take clean wheat and bray it in a mortar till the hulls be all gone off, " (this broadly equates to modern "bulgur" or "cracked wheat") "and seethe it till it burst, and take it up" (out of the water) "and let it cool; and take clean, fresh broth and sweet milk of almonds, or sweet milk of kine " (cow's milk) "and temper it all, and take yolks of eggs. Boil it a little and wet it down and mess it forth" (mess here in the sense of "serve to table", the same root as naval mess) "with fat venison or fresh mutton.
* 3 : "Somerset-Wiltshire: About forty years ago " (from an unspecified date) "country women in shawls and sun bonnets used to come to the market at Weston-super-Mare in little carts carrying little basins of new wheat boiled to a jelly, which was put into a large pot with milk, eggs, and sultanas, and was lightly cooked; the resulting mixture was poured into pie-dishes and served on mid-Lent Sunday and during the ensuing week. Frumenty is still prepared at Devizes for Mothering Sunday"A "healthy" dose of spirit is often mentioned as accompanying the frumenty.

References

*Black, William (2005) "The Land that Thyme Forgot" Bantam. ISBN 0593 053621; p. 346
*Adamson, Melitta Weiss (2004) "Food in Medieval Times" ISBN 0-313-32147-7
* [http://www.bitwise.net/~ken-bill/medrcp09.htm Middle Ages recipes]

ee also

* Kutia, Eastern European dish of a similar recipe


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  • Frumenty — (a veces denominado también furmity) fue un alimento muy popular en Europa durante la Edad Medieval. Consistía en un alimento cocido (una especie de porridge) a base de granos de trigo (la etimología de la palabra ya dice cuál era el ingrediente… …   Wikipedia Español

  • Frumenty — Fru men*ty, n. [OF. froment[ e]e, fr. L. frumentum. See {Frumentaceous}.] Food made of hulled wheat boiled in milk, with sugar, plums, etc. [Written also {furmenty} and {furmity}.] Halliwell. [1913 Webster] …   The Collaborative International Dictionary of English

  • frumenty — [fro͞o′mən tē] n. [ME frumente < OFr frumentée < L frumentum: see FRUMENTACEOUS] an English dish consisting of hulled wheat boiled in milk, sweetened, and flavored with spice …   English World dictionary

  • frumenty — noun 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… …   Wiktionary

  • Frumenty — A dish of wheat, hulled or husked, then boiled in milk with spices such as cinnamon and sugar. Venison with frumenty is one dish of the period …   Dictionary of Medieval Terms and Phrases

  • frumenty — also furmity noun (plural ties) Etymology: Middle English frumente, furmente, from Anglo French furmenté, from furment, frument grain, from Latin frumentum, from frui to enjoy more at brook Date: 14th century a dish of wheat boiled in milk and… …   New Collegiate Dictionary

  • frumenty — /frooh meuhn tee/, n. Brit. Dial. a dish of hulled wheat boiled in milk and seasoned with sugar, cinnamon, and raisins. [1350 1400; ME frumentee < OF, equiv. to frument grain ( < L frumentum) + ee Y3] * * * …   Universalium

  • frumenty — North Country (Newcastle) Words a dish made of bruised wheat or barley, boiled with milkd, and seasoned with sugar and spices …   English dialects glossary

  • frumenty — n. boiled wheat porridge seasoned with cinnamon and sugar (also furmenty) …   English contemporary dictionary

  • frumenty — [ fru:m(ə)nti] (also furmety) noun Brit. an old fashioned dish consisting of hulled wheat boiled in milk and seasoned with cinnamon and sugar. Origin ME: from OFr. frumentee, from frument, from L. frumentum corn …   English new terms dictionary