Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk.
Traditionally frumenty is made with wheat, but we didn’t have any and I like barley better so I made it with pearl barley instead which of course changed things a bit. But I find it quite plausible that people would have made it like this as well. I based my version on the one you find on medievalcookery.com. I also left out the safran on the bases that it wouldn’t have been added in my poor man’s version and it’s really just colouring. I also had to reheat the porridge to thicken it, which the original recipe doesn’t do.