Frumety or Fermety

A lady writes from Weston-super-Mare, Somersetshire (1930): ‘About 40 years ago — rather longer perhaps — country women in shawls and sun-bonnets used to come in to the market in this town in little carts bringing basins of new wheat boiled to a jelly, which jelly was put into a large pot with milk, eggs and sultanas and lightly cooked, was poured into piedishes and served on mid-Lent Sunday and during the ensuing week.’