Amydoun

From Cunnan
Revision as of 07:35, 8 July 2007 by HenryMaldon (talk | contribs) (Expanded.)
Jump to navigationJump to search

Amydoun is wheat soaked in water, cooked in water, strained, left to settle, then drained and dried. It is an ingredient in medieval recipes, often used interchangeably with rice flour, apparently as a thickener.