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95. Almond Dish For Invalids


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

95. ALMOND DISH FOR INVALIDS. For two dishes; take a pound of almonds and peel them so that they become blanched, not with boiling water, because they lose their virtue and flavor, but rather that which is hot, and leave them there a little while until they peel. And grind them in a stone mortar two or three times, each time extracting the milk; and three dishes of milk will come out of them; and after cooking, two dishes will remain; and while cooking, cast in a little bit of salt, and your sugar and a little rosewater; and cook it away from the fire over the coals, where it does not smoke; and if the invalid has great fever and heat in his kidneys, you may cast in seeds of melon or gourd; and if he has any tightness in the chest, extract milk from the almonds with water from cooked bran, which is called talvina .

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Other versions of this recipe:

ANOTHER ALMOND DISH FOR VERY WEAKENED INVALIDS (Libre del Coch)

ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING (Libre del Coch)




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