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A cold dessert popular in medieval times. It was a development of the Welsh dish Llymru (which was an oatmeal-based "blancmange"); but was refined to include almond milk, which had been spiced and flavoured with a calves foot (which would provide the setting gelatine agent) and thickened with oatmeal; set in a mould and turned out. See 'Llymru'

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