Frumenty on Christmas Eve

24 December · Rotherham, Yorkshire

No longer kept

Mr Beckwith told the Gentleman’s Magazine in 1784 that in the country about Rotherham frumenty had always been the breakfast and supper on Christmas Eve within his memory. Another writer in the same magazine linked the dish to the old midwinter feast of Yule, suggesting that wheat suited a feast in honour of a teacher of husbandry. Brand gave both notes in his account of the Yule log.

Furmety used, in his remembrance, to be always the breakfast and supper on Christmas Eve.

From Brand's Popular Antiquities, vol. 1, pp. 472, 476. Read the original

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