 Another common sight at the medieval dinner table was the frumenty, a thick wheat porridge often boiled in a meat broth and seasoned with spices.Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk (or almond milk) and sweetened with sugar.Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers, fritters, doughnuts, and many similar pastries.