FRUMENTY - Frumenty was a staple food for thousands of years. The earliest versions were probably made by early farming communities with dried grains. Frumenty was still being commonly referred to in Victorian books, although it had fallen out of favour as a dish by then.There are many versions of frumenty, including a winter dish often served at Christmas. This dish was made with milk, eggs, currants and saffron - Tudor Recipe (cookit.e2bn.org)
This recipe for Sauce Madame is over 600 years old, and comes from the oldest cookbook in England – actually, it wasn’t even a book, it was a long scroll that a household scribe kept in the kitchen of Richard II that has come to be known as the Forme of Cury (cury comes from the French, Querie – the business of a cook –– not the spice).
Moretum- Moretum is a type of herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. It was a precursor to pesto!