Frumenty

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Taking its name from frumentum, the Latin word for corn, this was the principal accompaniment to venison or porpoise. It was made from whole threshed wheat, from which the outer layer of bran had been removed, gently stewed until it formed a soft glutinous mass. Appearing in The Form of Cury of c. 1390, it probably had much earlier origins, representing a method of converting hard wild grain seeds into an easily digested, nutritive and c