frumenty
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English
Alternative forms
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)
- (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
Middle English
Noun
frumenty
- Alternative form of furmente