Creme of almondys
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Creme of almondys". [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:

Creme of almondys. Blaunch grynd hem kepe hem as white as thy may & tempyr hem up with thike mylke with fayre watyr drawe hit put hit in a clene pott sette hit on the fyre stere hit well when hit by gynneth to seth take hit of yf thy have moch do ther to a dischfull of wyn venyger yf ther be a lytyll do ther yn to the pott lete hyt stond a whyle have a clene cloth holden on a bord by twyxt ij men or iiij men strat cast the creme ther yn with a ladyll as brod as they cloth & rubbe thy cloth undyr neth with a ladyll toward [crossed out: the] & froward so that thy may draw out all the watyr then gedyr hit to gedyr in to the myddyl of the cloth & bynd the corners to gedyr honge hit on a pynne & lett the watyr soke out do hit on a bolle & tempyr hit up with white wyn bose hit with a sawcer til hit be as softe as thy wolt have hit.

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]

To mak creme of almonds tak blanched almondes and grind them up and temper them up akurd thik mylk with faire water drawe it into the pot and sett it on the fyere and stirre it welle when it begynnethe to rise / and ye have to myche put ther to a dishefulle of venygar if ther be alitille putt ther in the lesse hille the pot and let it stand awhile then tak a clene cloth and hold it abrod betweene iiij men strait cast the creme there in and rube it undirnethe the clothe with a ladille toward and froward with the egge of the ladille to draw out the watter then gadur it to gedur unto the myddle of the clothe then bind the corners to gedur and hong it upon a pyne and let the water run out then put it in a bolle and temper it up withe wyne and bruse it with a saucer as soft as ye wille and serue it. [A Noble Boke off Cookry]

Creme Of Almaundes. XX.IIII. V. Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem ouer the fyre & boile hem. set hem adoun and spryng hem wicii Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan it is colde gadre it togydre and leshe it in dysshes. [Forme of Cury]

.lxxxiij. Creme of almaundes. Tak almaundes blaunched, grynd hem & drawe hem up thycke, set hem over the fyre & boyle hem set jem a doun & spryng hem with vyneger, cast hem a brode uppon a cloth & cast uppon hem sugur, whan hit is colde gader hit to gider & leshe hit in disches & serve it forth. [Fourme of Curye [Rylands MS 7]]

To make Creme of Almoundes. Blanche almounds kepe them As ye may them temper up to A thycke mylke with fayre water streyne hit and put hit in A pott and set hit on the fyre stere hit well when hit begynnys to ryse up take hit of yf thow have moche do ther to A dyschfull of VynAgyr yf thou have but a litell do the lesse hele the pot let hit stonde A whyle. Take a clene cloth holdyn a brode betwene .iiij. folkes streyte & cast the creme þer on with a ladyll as brode as the cloth And rubbe the cloth toward and froward with the egge of the ladyll that þer may woyde the water. Then gather hit to geder in þe myddyl of the cloth bynde the .iiij. Corners to geder and hang on A pynne that the Water may soke onto And then do hit in A bolle And tempyr hit up wyth white wyne And bete hit with a sawser on to the tyme that hit be softe. [Gentyll manly Cokere (MS Pepys 1047)]

Creme of Almonds. Recipe & blawnch almondes, & grinde þam & kepe þam als whyte as зe mey, & temper it thyk with watur & draw it, & put it in a pott. And sett it oure þe fyre & styr it wele; and when it begyns to rise take it of. If зe wyll haue mykyll, þan do a lityll þerto of vinegre & lat it stande a whyle, & take a clene cloth haldyn abrode betwene tiw men, & trast þerin with a ladyl als brode as þe cloth wyll striche towards & froward ay with þe ege of þe ladyll þat зe may draw oute all þe watyrs; & þan gedyre it to þe corners togydyrs & hang it vpon a pyn, & let þe water soke oute into a boll; & temper it with whyte wyne, & bruse it with a sawcer tyll it be als softe as зe wyll haue it, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

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


[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]

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[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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <>. Accessed on July 12, 2020, 11:04 pm.

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