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Sweet spiced porridge made from hulled wheat
Answer for the clue "Sweet spiced porridge made from hulled wheat ", 8 letters:
frumenty
Alternative clues for the word frumenty
Word definitions for frumenty in dictionaries
Wikipedia
Word definitions in Wikipedia
Frumenty (sometimes frumentee , furmity , fromity , or fermenty ) was a popular dish in Western European medieval cuisine . It was made primarily from boiled, cracked wheat —hence its name, which derives from the Latin word frumentum , "grain". Different ...
Wiktionary
Word definitions in Wiktionary
n. 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.
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
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.
WordNet
Word definitions in WordNet
n. sweet spiced porridge made from hulled wheat
Usage examples of frumenty.
Mother Sweetbread took up her quarters in Little Greece, and made him broths of game and wild herbs, and frumenty spiced with ginger, and, to quench his thirst, a gruel of barley mixed with her own sloeberry cordial.
Then came venisonboth joints and racks, larded and roastedwith the inevitable accompaniment of frumenty, fritters of forcemeat with chopped onions and garlic, lampreys in a sauce that made the previous hot sauces seem exceedingly mild by comparison, roasted whole breams stuffed with breadcrumbs and chopped mussel, whole capons stewed in broth with leeks and herbs and wine .
The frumenty eaten on Christmas eve or morning in England, and the sowans in Scotland, seem to be imitations of the offerings paid to Hulda or Berchta, to whom the people looked for new stores of grain.
Mother Sweetbread took up her quarters in Little Greece, and made him broths of game and wild herbs, and frumenty spiced with ginger, and, to quench his thirst, a gruel of barley mixed with her own sloeberry cordial.