To make gode almondys mylke
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500), entitled "To make gode almondys mylke". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make gode almondys mylke. Take brokyn sugure or for fawte ther of take claryfied hony and put hit into fayre water And set hit on the fyre and boyle hit and skymme hit clene and set hit be syde the fyre and let hit cole and then blanche thy almondys cast them yn a morter and bray them small temper hem up with þe same water.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

ALMOND MILK. Parboil and peel your almonds, then put in cold water, then grind and soak in water in which onions have been cooked and strain through a sieve: then fry the onions, and add a little salt, and boil on the fire, then add the sops. And if you make almond milk for sick people, do not add onions, and in place of the onion water to soak the almonds as spoken of above, add and soak them in clean warm water and boil it, and do not add salt, but lots of sugar. And if you want to make it as a drink, strain through a sieve or through two pieces of cloth, and lots of sugar to drink it. [Le Menagier de Paris]

To mak cold mylk of almondes put fair water in a pot with sugur or hony clarified so that it be douce then salt it and set it on the fyere and when it is at boilling scom it and let it boile awhile then tak it from the fyere and let it kele then blanche youre almondes and grind them and temper them with the same water in to a good thik mylk and put it to wyne that it may haue a good flavour ther of and serue it then cut bred and toist it and baist it and toist it again that it be hard and serue them in one disshe and the mylk in an other disshe. [A Noble Boke off Cookry]

To make colde mylke of Almoundys. Do fayre water in a pott And do þer to brokyn suger And for faute ther of clene claryfied hony so that hit be sumdele dosett and do ther to A litill salte set hit on the fyre And when hit ys At the boylyng skeme hit clene And let hit boyle but A whyle then take hit of and let hit kele then blaunce þe Almounds and temper them vp with the same water & streyne hit And make hit A thycke mylke And put ther to A litill Wyne that hit may savor a litill þer of then toste brede & lay hit yn A whyle And then lay hit on the roste yre A gayne so that hit be harde And cowche them on A dyshe And put your mylke And serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

almond
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:32>. Accessed on July 17, 2018, 11:46 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:517>. Accessed on July 17, 2018, 11:46 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:124>. Accessed on July 17, 2018, 11:46 pm.




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