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Cold mylke Of almondys

This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at

Cold Mylke of Almondys. Do fayre watyr yn a pott do ther to blaunch sigure or blake sigure or hony claryfyd so that hit be somdell doucet & do a lytyll salt ther to set hit on the fyre when hit ys at boylyng scome hit clene lett hit boyle wekk then take hit of & lett hit kele then blaunch almondys grynd hem & temper hem up with the same watyr yn to a thyke mylke & poure ther to a lytyll wyn that hit have a lytyll sa safyr ther of then cut brede yn shyvs & tost hem on a tost yron that they be somdell brown then bast hem a lytlyll with wyn & ley hem on aghen till they be hard & serve hem forth yn anothir disch with the mylke.


Recipes with similar titles:

cold mylk almondes (A Noble Boke off Cookry)

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

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