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Almond Milk

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Cold mylk of almondes (A Noble Boke off Cookry)

To make colde mylke of Almoundys (Gentyll manly Cokere (MS Pepys 1047))

To make gode almondys mylke (Gentyll manly Cokere (MS Pepys 1047))

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