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Cold mylk Of almondes


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

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.

autodoc



Other versions of this recipe:

ALMOND MILK (Le Menagier de Paris)

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

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


Recipes with similar titles:

Cold Mylke of Almondys (Recipes from the Wagstaff Miscellany)




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