Amydoun: Difference between revisions
From Cunnan
Jump to navigationJump to search
(made into a sentence) |
m (added category) |
||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
'''Amydoun''' is |
'''Amydoun''' is [[wheat]] soaked in [[water]], cooked in water, strained, left to settle, then drained and dried. It is an ingredient in [[medieval]] [[recipe]]s, often used interchangeably with rice flour, apparently as a thickener. |
||
[[category:food]] |
|||
