A medieval lunch/dinner recipe found at CookIt!
Frumenty was a staple food for thousands of years. The earliest versions were probably made by early farming communities with dried grains. Frumenty was still being commonly referred to in Victorian books, although it had fallen out of favour as a dish by then. There are many versions of frumenty including a winter dish often served at Christmas. This festival dish was made with milk, eggs, currants and saffron.
Before potatoes became a staple food, frumenty was served as the carbohydrate part of the meal. Roast and boiled meat, fish and game were all served with frumenty through the Middle Ages and into the Tudor and Stuart periods.