Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g plain white flour
  • 4 pt/2.2

Method

To make the lozenges, put the flour into a bowl, make a well in the centre and work in just sufficient cold water (about ¼ pt/150 ml) with a knife blade to form a stiff dough. Turn on to a floured board, knead until smooth, then roll out to a