† ˈamydon, -oun Obs.
4–7. Also 4 amedoun, 5 amydone.
[a. Fr. amidon starch, cogn. w. Pg. amidão, Sp. almidon, augmentative forms of Pg. and It. amido:—late L. amidum, amydum, for cl. L. amylum starch: see amyl1.]
(See quot.)
| [1306 in Rogers Agric. & Prices I. xxv. 630 ‘Amedoun,’ 2½ lbs. of which are bought at Elham in 1306.] c 1420 Liber Cocorum (1864) 8 Lay hit anone With myed bred, or amydone. c 1440 Anc. Cookery in Househ. Ord. (1790) 439 With saunders and saffron, and another with amydoun. c 1475 Noble Bk. Cookry Holkham MS. (1882) 101 Alay it with flour or whit amydon. 1616 Surflet & Markh. Countr. Farm 572 Amydon or Amylon..the best wheat meal, put into water several times so that all the bran, etc., may float to the top and be skimmed off, the heavy meal being dried in the sun, broken into gobbets, and so made into fine meale. |