[Sca-cooks] Frumenty and plum pudding

[Terry Decker]

My opinion is that frumenty didn't morph into plum pudding.  Frumenty 
derives from the Latin "frumentum" or grain.  Frumenty is a a dish of whole 
boiled wheat grains.  Pudding derives from the French "boudin" or sausage. 
Puddings as mixtures that are stuffed into sausage casings and then boiled. 
Puddings cover a far wider range of ingredients than frumenty, as one can 
tell by looking at Markham.  The pudding cloth is a replacement for the 
sausage casings.

Bear

>I thought that was a bit odd myself.  Well I didn't tell them that and I 
>consulted on that show.  In fact, all the shots of someone making plum 
>pudding and heaving it in and out of the boiling pot were me, a year ago 
>September.
>
> A number of google hits on "plum pudding" "frumenty" seem to imply that 
> the unsweetened boiled grain side dish gradually gained sugar, spice and 
> sweet fruits and swapped whole grains for batter over the centuries. The 
> same paragraph appears repeatedly without attribution so I can't quite say 
> where it came from, but it looks sheerly speculative to me.
>
> Selene
>
> Katja Orlova wrote:
>
>>Greetings,
>>   Did anyone else watch The Secret Life of Christmas this week? I was 
>> half listening while answering emails, and I heard the host say that 
>> medieval frumenty morphed into plum pudding in later centuries in 
>> England.
>>   Has anyone else ever read this or heard this? The correlation seems 
>> really odd to me.
>>   toodles, Katja
>>
>
>
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