This is a very old dish, appearing in many variations over the centuries. It is a very popular dish in Norman and Medieval times. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).
This is the original recipe;
"To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth." (Curye on Inglysch CI.IV.i.)
mylk of alamand: almond milk, used during Lent
To see images of the cooking process see our Sweet Frumenty Pictures.