A medieval and early modern dish made from hulled wheat grains boiled with milk, eggs, or broth, sometimes sweetened; a type of porridge or pottage.
From Old French 'fromente', derived from Latin 'frumentum' meaning grain or wheat. This dish was particularly common in England and appears frequently in medieval cookbooks and household records.
Fromenty appears in some of the earliest English cookbooks and was a staple comfort food for centuries—it's basically the medieval equivalent of oatmeal, and it shows how people could make nutritious meals from just grain and whatever else they had on hand.
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