Frumenty (original) (raw)
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet.
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| dbo:abstract | Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet. (en) La fromentée est un mets de la cuisine médiévale d'Europe de l'Ouest. Elle est principalement faite de grains de blé concassés et bouillis (semoule), d'où son nom, issu du latin frumentum « froment ». Diverses recettes incluent du lait, des œufs, du bouillon. D'autres ingrédients peuvent agrémenter le plat, tels les amandes, les raisins secs, le miel ou le sucre, le safran, l'eau de fleur d'oranger. (fr) Frumenty (a veces denominado también furmity) fue un alimento muy popular en Europa durante la Edad Medieval. Consistía en un alimento cocido (una especie de porridge) a base de granos de trigo (la etimología de la palabra ya dice cuál era el ingrediente principal: el frumentum, que en latín significa grano). Las diferentes recetas documentadas de la época mencionan la cocción con diferentes alimentos, ya sea en leche de almendras (rara vez leche) o caldo de carne, huevo, etc. Recetas más lujosas incluyen huevos, almendras, grosellas, azúcar, azafrán y agua de azahar. Frumenty se servía con carne a modo de potaje, tradicionalmente con venado o incluso marsopa (considerado un "pescado" y por lo tanto apropiado para la Cuaresma). También se usaba con frecuencia como sutileza, un plato entre platos en un banquete. (es) 프루멘티(Frumenty)는 중세 서유럽에서 대중적이였던 요리의 일종이다. 프루멘티는 우유가 든 젤리 형태의 음식으로, 껍질을 벗긴 밀을 뜨거운 물에 담가 24시간 불렸다가 만든다.프루멘티의 어원은 라틴어 frumentum(곡식)라는 단어에서 유래하였다. 중세시대에 프루멘티는 과일과 럼주와 함께 대접되었으며 사순절에는 생선과 함께 먹기도 하였다. 프루멘티는 영국에서 가장 오래된 전통음식중 하나이다. (ko) |
| dbo:alias | Frumentee, furmity, fromity, fermenty (en) |
| dbo:ingredient | dbr:Wheat dbr:Broth dbr:Egg_(food) dbr:Milk |
| dbo:ingredientName | Wheat,milk,eggsorbroth |
| dbo:thumbnail | wiki-commons:Special:FilePath/Entremets_simples.jpg?width=300 |
| dbo:type | dbr:Pudding |
| dbo:wikiPageExternalLink | http://www.bitwise.net/~ken-bill/medrcp09.htm |
| dbo:wikiPageID | 46554 (xsd:integer) |
| dbo:wikiPageLength | 8654 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1080810315 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Pottage dbr:Pudding dbr:Mess dbr:Mortar_and_pestle dbr:Devizes dbr:Alliterative_Morte_Arthure dbc:Medieval_cuisine dbr:Kutia dbr:Saffron dbr:Through_the_Looking-Glass dbr:Cinnamon dbr:Mothering_Sunday dbr:Thomas_Hardy dbr:Lent dbr:Lewis_Carroll dbr:Sugar dbr:Peasant dbr:Pheasant dbr:Porridge dbr:Sultana_(grape) dbr:Tarhana dbr:Medieval_cuisine dbc:Puddings dbr:Weston-super-Mare dbr:Wheat dbr:Wiltshire dbr:Orange_flower_water dbr:Wynnere_and_Wastoure dbr:Almond dbr:Florence_White_(writer) dbr:Bartholomeus_Anglicus dbr:Broth dbr:Cattle dbr:Good_Things_in_England dbr:Zante_currant dbr:The_Forme_of_Cury dbc:English_cuisine dbc:Christmas_food dbr:Egg_(food) dbr:The_Mayor_of_Casterbridge dbr:Dinner_by_Heston_Blumenthal dbc:Porridges dbc:Wheat_dishes dbr:Porpoise dbr:Somerset dbr:Milk dbr:Workhouse dbr:Rum dbr:Steve_Roud dbr:Venison dbr:Distilled_beverage dbr:My_Lady_Ludlow dbr:Polly_Russell dbr:Poor_Robin dbr:Parboil dbr:Western_European dbr:Latin_Language dbr:Sheep-shearing dbr:Subtlety dbr:Ancient_Iran_(Persia) dbr:English_Folk_Cookery_Association |
| dbp:alternateName | Frumentee, furmity, fromity, fermenty (en) |
| dbp:caption | Diners eating frumenty, Bartholomeus Anglicus (en) |
| dbp:mainIngredient | Wheat, milk, eggs or broth (en) |
| dbp:name | Frumenty (en) |
| dbp:type | dbr:Pudding |
| dbp:wikiPageUsesTemplate | dbt:Annotated_link dbt:Citation_needed dbt:ISBN dbt:Infobox_food dbt:Portal dbt:Quote dbt:Reflist dbt:Short_description dbt:Sic dbt:Puddings |
| dcterms:subject | dbc:Medieval_cuisine dbc:Puddings dbc:English_cuisine dbc:Christmas_food dbc:Porridges dbc:Wheat_dishes |
| gold:hypernym | dbr:Dish |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It is a porridge, a thick boiled grain dish—hence its name, which derives from the Latin word frumentum, "grain". It was usually made with cracked wheat boiled with either milk or broth and was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or even porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety, a dish between courses at a banquet. (en) La fromentée est un mets de la cuisine médiévale d'Europe de l'Ouest. Elle est principalement faite de grains de blé concassés et bouillis (semoule), d'où son nom, issu du latin frumentum « froment ». Diverses recettes incluent du lait, des œufs, du bouillon. D'autres ingrédients peuvent agrémenter le plat, tels les amandes, les raisins secs, le miel ou le sucre, le safran, l'eau de fleur d'oranger. (fr) 프루멘티(Frumenty)는 중세 서유럽에서 대중적이였던 요리의 일종이다. 프루멘티는 우유가 든 젤리 형태의 음식으로, 껍질을 벗긴 밀을 뜨거운 물에 담가 24시간 불렸다가 만든다.프루멘티의 어원은 라틴어 frumentum(곡식)라는 단어에서 유래하였다. 중세시대에 프루멘티는 과일과 럼주와 함께 대접되었으며 사순절에는 생선과 함께 먹기도 하였다. 프루멘티는 영국에서 가장 오래된 전통음식중 하나이다. (ko) Frumenty (a veces denominado también furmity) fue un alimento muy popular en Europa durante la Edad Medieval. Consistía en un alimento cocido (una especie de porridge) a base de granos de trigo (la etimología de la palabra ya dice cuál era el ingrediente principal: el frumentum, que en latín significa grano). Las diferentes recetas documentadas de la época mencionan la cocción con diferentes alimentos, ya sea en leche de almendras (rara vez leche) o caldo de carne, huevo, etc. (es) |
| rdfs:label | Frumenty (en) Frumenty (es) Fromentée (fr) 프루멘티 (ko) |
| owl:sameAs | freebase:Frumenty wikidata:Frumenty dbpedia-es:Frumenty dbpedia-fr:Frumenty dbpedia-he:Frumenty http://jv.dbpedia.org/resource/Frumenty dbpedia-ko:Frumenty https://global.dbpedia.org/id/53eoQ |
| prov:wasDerivedFrom | wikipedia-en:Frumenty?oldid=1080810315&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Entremets_simples.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Frumenty |
| foaf:name | Frumenty (en) |
| is dbo:wikiPageRedirects of | dbr:Fermenty dbr:Frumentry dbr:Furmety dbr:Furmity |
| is dbo:wikiPageWikiLink of | dbr:Pottage dbr:Entremet dbr:List_of_desserts dbr:List_of_sweet_puddings dbr:Richard_S._Ewell dbr:Culture_of_England dbr:Kutia dbr:List_of_minor_characters_in_the_Alice_series dbr:List_of_porridges dbr:Cream_of_Wheat dbr:Yule_log dbr:Porridge dbr:Tarhana dbr:Medieval_cuisine dbr:Wheat_berry dbr:Kashk dbr:Alepochori,_Evros dbr:Irish_cuisine dbr:The_Forme_of_Cury dbr:Lancashire dbr:Tom_Thumb dbr:Trencher_(tableware) dbr:Bulgur dbr:Seatown dbr:Christmas_pudding dbr:Royal_Grecian_Theatre dbr:Fermenty dbr:Frumentry dbr:Furmety dbr:Furmity |
| is foaf:primaryTopic of | wikipedia-en:Frumenty |
