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
  • 2 oz/50

Method

Mix all the ingredients, grind to a smooth paste, pat into round cakes on a floured board, and fry.

Drain, dish, and sprinkle with sugar.