Today’s word of the day is frumenty, a dish made of hulled wheat boiled in milk and seasoned, especially used in England and in some of the southern United States at Christmas. It’s related to frument, which is grain, corn, or wheat, and frumentaceous, an adjective for something resembling or consisting of grain, especially wheat.

Here are two recipes for frumenty from With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries, by Adelaide Keen (1910, Boston: Little, Brown, and Company) and two more from Vegetarian Diet and Dishes, by Benjamin Smith Lyman (1917, Philadelphia: Ferris & Leach).