FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of Poungarnetts other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe.
To make Comyn
Take good almond milk and let it boil and do therin almond with flour of rice and color it with saffron and after dress it with grains of pomegranates or with raisins if thou hast none other and take sugar and do therin and serve it forth.
|Look it's a duck!|
I decided to try and mold this, so I added quite a lot of rice flour to the almond milk and chilled it. I also didn't add almonds to the mix.
Verdict: One taster spit it out. One taster dry-heaved. The only person that took a second bite was me. It tastes like paste, both hot and cold. Maybe it would be salvageable with flavor added. If you are into eating baby rice cereal. You could probably just buy baby rice cereal to replicate this more easily. Or... you could imagine it is polenta, serve it hot, and put really saucy meat on top. That's up to you though, I'm not making this again ever.
About 15 minutes after unmolding, it started looking nasty. The pomegranate seeds were enjoyed, though! And it was beautiful for several minutes! So it was totally worth all the work carefully brushing the mold with almond oil, and making almond milk from scratch, and using saffron! Right? Right.
|"I yike dese. I not yike the lello. It not yummy."|