Etymology: from the Latin frumentum, grain.
Recipes vary. A 15th century recipes involves cracked wheat, beef broth, almond milk, egg yolks, and saffron. Some variations include raisins or dried cherries. Frumenty was traditionally served with meat (or fish, during Lent). It was still mentioned in Victorian-era cookbooks, but had fallen out of favor by then.
Frumenty was mentioned in Through the Looking-Glass:
"Look on the branch above your head," said the Gnat, "and there you'll find a snap-dragon-fly. Its body is made of plum-pudding, its wings of holly-leaves, and its head is a raisin burning in brandy."
"And what does it live on?"
"Frumenty and mince pie,' the Gnat replied; `and it makes its nest in a Christmas box."