Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat. Different recipes added milk, eggs or broth. Other recipes include almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety. For seve… (More on Frumenty)