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249:, in late spring. On that day many servants were allowed to visit their mothers and were often served frumenty to celebrate and give them a wholesome meal to prepare them for their return journey. The use of eggs would have been a brief respite from the Lenten fast. In Lincolnshire, frumenty was associated with
253:
in June. A diarist recalled of his youth in the 1820s that "almost every farmer in the village made a large quantity of frumenty on the morning they began to clip; and every child in the village was invited to partake of it". A second batch, of better quality, was produced later and taken round in
231:, in his Almanack for the year 1676, (speaking of the winter quarter,) says, "and lastly, who would but praise it, because of Christmas, when good cheer doth so abound, as if all the world were made of minced pies, plum-pudding, and furmety [
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Supper is served, of which one dish, from the lordly mansion to the humblest shed, is, invariably, furmety; yule cake, one of which is always made for each individual in the family, and other more substantial viands are also added.
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as a food that snapdragon flies live on. Snapdragon was a popular game at
Christmas, and Carroll's mention of frumenty shows it was known to him as a holiday food. It also appears in a girl's recitation of holiday traditions, in
635:
A Glossary: Or, Collection of Words, Phrases, Names, and
Allusions to Customs, Proverbs, &c., which Have Been Thought to Require Illustration, in the Works of English Authors, Particularly Shakespeare, and His
380:
well that the hulls go all off , and seethe it till it burst, and take it up and let it cool; and take fair fresh broth and sweet milk of almonds, or sweet milk of
402:, and was lightly cooked; the resulting mixture was poured into pie-dishes and served on mid-Lent Sunday and during the ensuing week. Frumenty is still prepared at
218:(1932) that frumenty is England's "oldest national dish". For several centuries, frumenty was part of the traditional Celtic Christmas meal. According to an 1822
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full rich; baked meat by it on the table set". The dish also appears, likewise paired with venison, at the New Year feast in the Middle
English poem known as
296:: "Venyson with the frumentee, and fesanttes full riche / Baken mete therby one the burde sett", i.e. in modern English, "Venison with the frumenty and
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and temper it all, and take yolks of eggs. Boil it a little and set it down and mess it forth with fat venison and fresh mutton.
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in little carts carrying little basins of new wheat boiled to a jelly, which was put into a large pot with milk, eggs, and
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whole grains of wheat in water, then strain off and boil in milk, sweeten the boiled product with sugar, and flavour with
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quoted in James
Obelkevich, Religion and Rural Society: South Lindsey 1825-1875 (Oxford, 1976), p. 57.
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including three recipes for frumenty. They show considerable variation with place and time.
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345:: "furmenty on Mothering Sunday, Violet cakes in Passion Week" (Chapter 2).
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describes one of the first
English recipes for it in the 1390 manuscript
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The dish, described as 'furmity' and served with fruit and a slug of
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A dish made with boiled cracked wheat and soured milk was made in
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307:(c. 1400): "Flesh flourisht of fermison, with frumentee noble."
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Time's
Telescope for 1822, Or, a Complete Guide to the Almanack
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Trans. Simon
Armitage. New York: W. W. Norton, 2012. Line 180.
311:
233:
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522:, London: Jonathan Cape, reprinted London:Persephone, 1999
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at a banquet in the mid-14th century North
Midlands poem
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Pages displaying short descriptions of redirect targets
356:, librarian and folklorist, compiled a compendium of
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added under the counter, plays a role in the plot of
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449:is an Eastern European dish with a similar recipe.
184:(considered a "fish" and therefore appropriate for
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599:The Death of King Arthur: A New Verse Translation.
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419:is often mentioned as accompanying the frumenty.
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275:food for paupers into modern luxurious dining.
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132:, "grain". It was usually made with cracked
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477: – Whole wheat kernel without the husk
27:Porridge of boiled grain in medieval Europe
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657:. Bodleian Library, University of Oxford.
365:The typical method of preparation was to
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254:buckets to every house in the village.
192:, a dish between courses at a banquet.
148:staple. More luxurious recipes include
172:. Frumenty was served with meat as a
56:Frumentee, furmity, fromity, fermenty
7:
188:). It was also frequently used as a
565:Russell, Polly (29 November 2013).
376:Take clean wheat and bray it in a
222:, in Yorkshire, on Christmas Eve:
25:
579:from the original on 2022-12-10.
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210:English Folk Cookery Association
505:"Recipe for Frumente yn lentyn"
51:
687:Adamson, Melitta Weiss (2004)
1:
481:, whole wheat eaten as a food
568:"The history cook: frumenty"
269:Dinner by Heston Blumenthal
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674:The Land that Thyme Forgot
324:. It is also mentioned in
304:Alliterative Morte Arthure
857:Chocolate biscuit pudding
331:Through the Looking-Glass
321:The Mayor of Casterbridge
271:, transforming Victorian
37:
812:Bread and butter pudding
113:) was a popular dish in
44:Diners eating frumenty,
1047:Lemon delicious pudding
659:Digitised 4 August 2016
518:White, Florence (1932)
245:, the fourth Sunday of
1192:Treacle sponge pudding
689:Food in Medieval Times
672:Black, William (2005)
632:Nares, Robert (1822).
520:Good things in England
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241:It was often eaten on
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215:Good Things in England
1152:Sticky toffee pudding
341:, published 1858, by
176:, traditionally with
46:Bartholomeus Anglicus
610:Roud, Steve (2006),
293:Wynnere and Wastoure
1167:Sussex Pond Pudding
1066:Cape brandy pudding
708:Middle Ages recipes
537:. 1822. p. 299
279:Literary references
170:orange flower water
136:boiled with either
34:
907:Dutch baby pancake
713:2007-05-29 at the
437:), and in Turkey (
415:A healthy dose of
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1310:Yorkshire pudding
1122:Queen of Puddings
1097:Pistachio pudding
1092:Persimmon pudding
867:Christmas pudding
862:Chocolate pudding
620:978-0-141-02106-5
485:List of porridges
396:Weston-super-Mare
373:and other spices.
343:Elizabeth Gaskell
264:The Forme of Cury
208:, founder of the
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53:Alternative names
16:(Redirected from
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1341:Medieval cuisine
1102:Platinum Pudding
947:Ginger milk curd
897:Diplomat pudding
872:Clootie dumpling
767:Abbot of Priscos
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71:Main ingredients
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1177:Tapioca pudding
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882:Cottage pudding
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1225:Dock pudding
1202:Welf pudding
1147:Spotted dick
1142:Sago pudding
1127:Rice pudding
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887:Crème brûlée
877:Corn pudding
847:Chia pudding
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1285:Red pudding
1280:Rag pudding
1187:Tibok-tibok
1172:Tavuk göğsü
1117:Put chai ko
1082:Panna cotta
1057:Maja blanca
1022:Kōʻelepālau
1017:Kig ha farz
967:Herrencreme
822:Brown Betty
467:Food portal
212:, wrote in
97:(sometimes
1325:Categories
1295:Spoonbread
1197:Ube halaya
997:Kānga waru
922:Figgy duff
807:Blancmange
797:Bánh chuối
777:Annin tofu
491:References
475:Wheatberry
354:Steve Roud
229:Poor Robin
196:In England
144:and was a
120:. It is a
1336:Porridges
1300:Tiết canh
1265:Moin moin
1182:Tembleque
1052:Mahallebi
1032:Kue lapis
1027:Kue asida
1002:Kazandibi
912:Eton mess
423:Elsewhere
392:Wiltshire
318:'s novel
298:pheasants
284:Frumentee
273:workhouse
130:frumentum
99:frumentee
1331:Puddings
1290:Scrapple
1230:Drisheen
1162:Supangle
1087:Pepeçura
937:Frumenty
927:Flummery
772:Ábrystir
751:Puddings
711:Archived
676:Bantam.
577:Archived
453:See also
434:trahanas
400:sultanas
388:Somerset
371:cinnamon
190:subtlety
182:porpoise
180:or even
158:currants
122:porridge
111:fermenty
95:Frumenty
32:Frumenty
1260:Kačamak
1212:Savoury
1132:Rødgrød
992:Kalamay
987:Kalamai
957:Got fan
852:Chireta
802:Bebinca
622:; p.536
589:(334-5)
440:tarhana
404:Devizes
367:parboil
349:Recipes
288:venison
237:]."
201:History
178:venison
174:pottage
166:saffron
154:almonds
146:peasant
107:fromity
103:furmity
65:Pudding
18:Furmity
1245:Haggis
1137:Rožata
1037:Kulolo
1007:Keşkül
982:Junket
962:Haupia
902:Douhua
782:Ashure
694:
680:
618:
541:24 May
417:spirit
378:mortar
1042:Kutia
1012:Kheer
952:Goody
787:Asida
759:Sweet
446:Kutia
162:sugar
142:broth
134:wheat
128:word
126:Latin
109:, or
87:broth
75:Wheat
1107:Po'e
692:ISBN
678:ISBN
616:ISBN
543:2018
406:for
382:kine
302:The
247:Lent
186:Lent
168:and
150:eggs
138:milk
83:eggs
79:milk
61:Type
837:Chè
443:).
328:'s
312:rum
234:sic
140:or
85:or
1327::
653:.
614:,
575:.
571:.
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1068:)
1064:(
743:e
736:t
729:v
545:.
507:.
410:.
390:–
20:)
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