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To Mak Hoot milk Of almondes.

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak hot mylk of almonds tak blanched almonds and grind them and draw them with faire water and sugur or Hony clarified then salt it and boile it and serue it furthe hoot and toisted bred ther in.


Recipes with similar titles:

Hote Mylke of Almoundys (Recipes from the Wagstaff Miscellany)

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