Almond Milk

As I was searching through the many pages of A Boke of Gode Cookery Recipes, I came across a recipe that used milk. I couldn't resist having a look, just the smell of almond makes my mouth water so of I went, and this is what I found.


James has taken the recipe from
Le Viandier de Taillevent by Terence Scully


1-cup ground almonds
2 cups of boiling water

Combine almonds and water. Steep for 5 minutes, stirring occasionally.
Sieve the mixture to remove coarse grains or (preferably) blend mixture in electric blender until grains is absorbed, this should give you around 2 cups of almond milk.


As James L Matterer points out that fresh milk was not a medieval cooks favorite item as they had no refrigerators like we do and as we know our self products made with milk do not have a long shelf life either in the fridge or out.
This is not to say that there was not fresh milk, there certainly was, just if you where not milking the cow yourself you had to take a gamble on its freshness and whether or not it was indeed full milk and not just watered down milk.
A big thanks to James who has allowed us to print some of his work here.
James has put an amazing amount of effort into his work and we are extremely pleased he allowed us to copy some of his work for our site.
Remember if you used the link above to visit James site please book mark us so that you may return J