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

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

Method

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