settings
The Pillars of the Earth vocabulary
6 food related vocabulary
help & settings
[x]
-
frumenty
-
tags: [food]
► definition
Definition:Nym clene Wete and bray it in a morter wel that the holys gon al of and seyth yt til it breste and nym yt up. and lat it kele and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.The Master-Cooks of King Richard II. The Forme of Cury (1390)
photo: by ajvocab.com (served without the "fat venison and fresh mutton")
► uses
Uses:
may be written fermenty, firmity, fromenty, furmenty, furmity
---
SUB. Her grace would have you eat no more Woolsack pies, Nor Dagger frumety.
Ben Jonson. The Alchemist (1610)
---
furmenty served with porpoise:
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.
The Master-Cooks of King Richard II. The Forme of Cury (1390)
---
Wortus with an henne / Cony / beef, or els añ haare,
Frumenty with venesoun / pesyñ with bakoñ, longe wortes not spare;
Gely, mortrows / creyme of almondes, þe mylke þer-of is good fare.
Iusselle, tartlett, cabages, & nombles of vennure,
alle þese potages ar good and sure
of oþer sewes & potages þat ar not made by nature,
alle Suche siropis sett a side youre heere to endure.
John Russell. The Boke of Nurture (1460)
help with search