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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

To make Amydon. Recipe whete & stepe it ix dayes, & change þe water every day twyes; than bray it in a morter right small, & clens it throgh a haryn syve, & lat it stonde tyll it be sett; þen put onto þe morter & bray it in a clothe to it be dry.

Other versions of this recipe:

Amydone (Liber cure cocorum [Sloane MS 1986])

WHEAT Starch (Libre del Coch)

Amydon (A Noble Boke off Cookry)

For to make amydon (Two Fifteenth-Century Cookery-Books)

Amidono of starch (Libro di cucina / Libro per cuoco)

WHEAT STARCH (Libre del Coch)

Recipes with similar titles:

Amydone (Recipes from John Crophill's Commonplace Book)