| 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
| |
| dbo:ingredientName
| |
| dbo:thumbnail
| |
| dbo:type
| |
| dbo:wikiPageExternalLink
| |
| dbo:wikiPageID
| |
| dbo:wikiPageLength
|
- 8654 (xsd:nonNegativeInteger)
|
| dbo:wikiPageRevisionID
| |
| dbo:wikiPageWikiLink
| |
| 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
| |
| dbp:type
| |
| dbp:wikiPageUsesTemplate
| |
| dcterms:subject
| |
| gold:hypernym
| |
| rdf:type
| |
| 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
| |
| prov:wasDerivedFrom
| |
| foaf:depiction
| |
| foaf:isPrimaryTopicOf
| |
| foaf:name
| |
| is dbo:wikiPageRedirects
of | |
| is dbo:wikiPageWikiLink
of | |
| is foaf:primaryTopic
of | |
