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 AMYL.] (See quot.)
[1306. in Rogers, Agric. & Prices, I. xxv. 630. ‘Amedoun,’ 21/2 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.
