Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 2 oz/50 g ground almonds
  • 6 tbs cornflour (for amydon)


Grind the almonds with ¾ pt/450 ml water and strain off the almond milk into a pan.

Slake the cornflour in a little cold water then stir it into the almond milk with the cumin. Simmer slowly