Editing Frumenty (section)

{{short description|Porridge of boiled grain in medieval Europe}}
{{Infobox food
| name             = Frumenty
| image            = Entremets simples.jpg
| caption          = Diners eating frumenty, [[Bartholomeus Anglicus]]
| alternate_name   = Frumentee, furmity, fromity, fermenty
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = [[Pudding]]
| served           = 
| main_ingredient  = [[Wheat]], [[milk]], [[Egg (food)|eggs]] or [[broth]]
| variations       = 
| calories         = 
| other            = 
}}

'''Frumenty''' (sometimes ''frumentee'', ''furmity'', ''fromity'', or ''fermenty'') was a popular dish in [[Western European]] [[medieval cuisine]]. It is a [[porridge]], a thick boiled grain dish—hence its name, which derives from the [[Latin Language|Latin]] word ''frumentum'', "grain". It was usually made with creed [[wheat]] boiled with either [[milk]] or [[broth]] and was a [[peasant]] staple. More luxurious recipes include [[Egg (food)|eggs]], [[almond]]s, [[Zante currant|currants]], [[sugar]], [[saffron]] and [[orange flower water]]. Frumenty was served with meat as a [[pottage]], traditionally with [[venison]] or even [[porpoise]] (considered a "fish" and therefore appropriate for [[Lent]]<ref>{{cite web| url = http://www.godecookery.com/goderec/grec24.htm| title = Recipe for Frumente yn lentyn}} 15th century</ref>). It was also frequently used as a [[subtlety]], a dish between courses at a banquet.