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Search results for "almond milk":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

To make almond porridge

To make a curd cheese out of almonds

An almond hedgehog

A cheese of almonds

From Ancient Cookery [Arundel 334]

(England, 1425)

Potage de frumenty

Rys in potage of flesh

Blaunche bruet of almayn

Rose to potage.

Mawmene to potage

Capons in confy

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Checones in critone for X messes

Gele of flesshe

Blaunche mortrewes

Syrip for a capon or faysant

Furmente with purpeys

Peson of almayn

Jowtes made with almonde milk

Cadel of musculs to potage

Eles in brasill

Botyr of almondes

Crem of almonde mylk

Servise on fleshe-day

A flaune of Almayne

Brewewes in somere

Blaundesorre vel blaunche mortrewes

Browet of almayne for x mees

A kolde browet for soper

Conynges in grave

Conynges in turbaturs

Chekyns in kirtyne for x mees

Jowtes of fysshe

Jussel enforsed

Charlet enforsed

Garnade for x mees

Eles in Brasyle

Mortrewes of sysshe

Congour in pyole

Grene pesen, reale

Charlet contrefetid of fyssh

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(Fine Greens and Fennel)

Whole Fava Beans

(Whole Fava Beans)

Fresh Peas for Invalids

Almond Milk and Spelt for Invalids

Genoese-Style Trout for Invalids

Rice for Invalids

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Tajine with Cheese

Stuffed Muqawwara

Jûdhâba with Qatâ if

Recipe for Rice Dissolved With Sugar

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Recipe for a Mujabbana with Semolina

A Good Royal Rafîs

Preparation of Qâhiriyya

An Eastern Sweet

Excellent Fâlûdhaj

Preparation of Qursas

From A Book of Cookrye

(England, 1591)

To make Almond milk hot.

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

1. Ein konkavelite (A good filling)

3. Wilt du machen einen blamensier (How you want to make a blancmange)

13. Ein gefülten kuchen (A filled cake)

24. Daz ist auch gut (This is also good)

39. Ein gut fulle (A good filling)

47. Ein geriht (A dish)

55. Wilt du machen ein gut mus (How you want to make a good puree)

56. Ein fladen (A fladen)

57. Einen fladen (A fladen)

58. Einen krapfen (A krapfen)

62. Ein mus (A puree)

64. Ein mus mit lauche (A puree with leeks)

70. Ein mandelmus (An almond puree)

71. Ein cygern von mandel (A cheese of almonds)

72. Einen kese von mandel (A cheese of almonds)

73. Einen mandel wecke (An almond wedge-shaped bake work)

74. Ein kuchen (A cake)

74*. Untitled (Untitled)

75. Ein mus von rise (A puree of rice)

76. Ein blamensir (A blancmange)

77. Einen blamensir (A blancmange)

77a. Untitled (Untitled)

78. Ein fialmus (A violet puree)

79. Ein morchen mus (A carrot puree)

83. Ein gut fülle (A good filling)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Viaunde de Cipre

Burgeoun de Vyne

From Delights for Ladies

(England, 1609)

10 - A most delicate and stiff sugar paste

27 - To make Leach of Almonds

From MS Douce 257

(England, 1381)

Pise of Almayne

Conynggys in grauey

Blanche brewet de Almayne

Capons in casselys

Bruet of sarcynesse

Blomanger of fysch

Potage fene boiles

Flownys in lente

Porrey chapeleyn

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Flans of Almond Milk

Blancmange of four colors

Parma Tarts of Fish

Emplumeus of Apples

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

Kimmeneye Within Fasting-Time

A Prosint of Almonds

For a Lenten Vladen

If you want to make good rice

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

For capons and hens

For milk of Provence

If you want to make blanc mengier in cream

If you want to make pies which have the flavor of cheese

From Forme of Cury

(England, 1390)

Brewet Of Almony

Peson Of Almayne

Cawdel Of Almaund Mylk

Jowtes Of Almaund Mylke

VYANDE CYPRE OF SAMOUN

CAWDEL OF SAMOUN C.XI

FURMENTE WITH PORPEYS

LOSEYNS IN FYSSH DAY

FRYTOUR OF PASTERNAKES OF APPLES

CRUSTARDES OF FYSSHE

LESSHES FRYED IN LENTON

TARTES OF FYSSHE

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

FOR TO MAKE MAWMENNY

I - FOR TO MAKE FURMENTY

II - FOR TO MAKE PISE of ALMAYNE

X - CONYNGGYS IN GRAVEY

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XIV - FOR TO MAKE BLOMANGER

XVII - FOR TO MAKE APPULMOS

XXVIII - FOR TO MAKE CAPONS IN CASSELYS

XXIX - FOR TO MAKE THE BLANK SURRY

XXX - FOR TO MAKE MANMENE

XXXIII - FOR TO MAKE BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLVI - FOR TO MAKE SPINE

L - FOR TO MAKE AN EGGE DOWS

LIV - FOR TO MAK A BRUET OF SARCYNESSE

IIII - FOR TO MAKE POMMYS MORLES

V - FOR TO MAKE RYS MOYLE

VI - FOR TO MAKE SOWPYS DORRY

VII - FOR TO MAKE BLOMANGER OF FYSCH

VIII - FOR TO MAKE A POTAGE OF RYS

XXI - FOR TO MAKE HONY DOUSE

XXII - For To Make A Potage Feneboiles

XXIV - For To Make Rys Alker'

XXVII - For To Make Flownys In Lente

XXIX - For To Make A Porrey Chapeleyn

XXXI - For To Make Blank De Syry

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ix. Ryse of fleysche.

.xviij. Connate.

.xxxvj. Blank maunger.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.lxiiij. Leche Lumbard.

.lxviij. Furmente with porpays.

.lxx. Pesoun of almayne.

.lxxvij. Appulmoy.

.lxxxvj. Caudel of almaund mylke.

.lxlvj. Vyaynd cypre of samoun.

.Cix. Cawdel of samoun.

.Cxiiij. Frumente with porpays.

.Cxxvj. Losyns in fysch day.

.Cxxij. Cold brewet.

.Cxlvij. Frytour of pastronakes of skyrwyttes & of apples.

.Cliiij. Crustardes of fysche.

.Clvj. Leshes fryed in Lentoun.

.Clxviij. Tartes of fysche.

.Clxxxj. Daryols.

(title missing).

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxlij. For to make mawmany.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Capons in dorre

To make Creme of Almoundes

To make mortrose of Fyshe

To make ryse of genoa

To make colde mylke of Almoundys

To make gode almondys mylke

From The Good Housewife's Jewell

(England, 1596)

To make a mortis

To make Almond butter

To make cast creame

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

If you want to make a fried mus out of fish

To make a flan of fish

Almonds which are sweet are gently hot and gently drive out the moisture from the body

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXXVI - A mash of eggs that can be cut

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

39 To make a blue pudding

40 To make a dish of peas

63 How one should prepare Zerena

76 An almond tart

104 If you would make an egg tart

111 If you would make almond cheese

116 To make an almond tart

189 To make an almond tart

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Viande de Cipur

Breuet de almonde

Ioutus de almonde

Buttur of Almonde mylke

For to make a potage of welkes

For to make potage of oysturs

Blanc maungere of fysshe

For to make rose dalmoyne

Chawdewyne de boyce

Capons in Cassolyce

For stondand fygnade

For blaunchyd porray

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

15. WHITE SAUCE

18. POTTAGE OF SHEEP'S TROTTERS

27. Pottage Called Morteruelo

38. WHEAT Starch

39. BROOM-FLOWER DISH

40. POTTAGE OF CRACKED BARLEY

41. POTTAGE OF CRACKED WHEAT

44. POTTAGE OF MERRITOCHE

46. Pottage of Onions That is Called Cebollada

51. Thick eggplant

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

62. POTTAGE WHICH IS CALLED NERRICOQUE

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

84. MODERN POTTAGE

86. Chopped Spinach

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

94. Barley-water for Invalids

95. ALMOND DISH FOR INVALIDS

97. ANOTHER ALMOND DISH FOR INVALIDS WHO HAVE GREAT HEAT AND GREAT BURNING

101. THIN WHITE SAUCE

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

103. Biza Sauce for Ten Dishes

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

109. WHITE CAMELINE SAUCE

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

117. BOILed or Stewed wheat

118. Oatmeal Gruel and Barley Gruel

141. Fritter Called Robioles in Catalonia

149. Mirrauaste in Another Way

159. Good Gualatina Sauce

168. Mirrauste of pears which can be given to sICK PEOPLE

174. PASTRY OF Roast hen on the Spit

228. CLAMS in casserole

236. BLANCMANGE OF FISH

237. BLANCMANGE OF GOURDS

238. BROOM-FLOWER DISH

239. FARRO OF RICE FLOUR

240. WHEAT STARCH

241. ROYAL FAVA BEANS

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

VIIII To make a junket of almonds

XVII To make Renfuso

XXI To make fine cameline broth

LI To dress a Tench

LXXXXIIII To make crepa

LXXXXV To make eucabam

C To make a dish of crabs

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

I - Amidono of starch

V - Bramangere (Blancmange)

VIII - Broth with eggs in (sauce) for good partridge

XI - Butter of fat of almonds (almond butter)

XXVIII - White fritters

XXXIV - Battered herbs perfect and good

LIII - Hen with sumac good and perfect etc

LV - Bread dish with verjuice

LVII - Hen stuffed and good

LXI - Rice in a good manner

LXXVI - Stew very short most perfect

LXXIX - relish for whatever meat

LXXXIX - Relish for all gross meats

XCI - Carmeline sauce optimal

XCVII - Fantastic tart of prawns

C - Tart windowed for 12 persons

CXVIII - Dish to make a good stomach

CXIX - Dish called lemony

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

The sixth and last remove to be served

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves

Note that never with beet-leaves

CRESS in Lent with Milk of Almonds

And note that to make beet soup using milk of almonds

Cominy for a Fish Day

GALANTINE FOR RAY in summer

TAILLIS to be served in Lent

GRUEL should be cooked until it bursts

From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

White Dish of Chickens or Doves

Rice with Almond Milk

Sicilian Semolina Dish

Porridge for a Sick Person

Hemp Seed Mustard

White Genestrata

A Sienese-Style Tartara

Almond Junket-Cheese

Elderflower Fritters

Rice Fritters Shaped Like Ravioli

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon in Rice

From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

Chekins in kirtin

To mak yonge pessen ryalle

For to mak soupes chet

To mak mortins of ffische

To mak bland sorre

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

Cold leshe viand

Creme of Almonds

To mak hattes in lent

To mak tartes of fflesche

To mak chewettes on fishe daies

To mak daryolites

To mak prymerolle

To mak Bakmetes on fisshe days

To mak hoot milk of almondes.

Cold mylk of almondes

Lessingis on fische dais

Another canebyns

To mak furmente with porpas in lent

Codling or kelyng

Bruet of Spayne

Another stewed lombard

Bruet of Kiddes

Breme in comfit

To mak braun rialle

Viande de cipre

To mak blaunche mang of flesshe

Bruet de almonds

Potage of welks

Potage of oystirs

Pessen de Almondes

To mak capon in cassolont

Chaudwen de boyse

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)

From Le Recueil de Riom

(France, 15th century)

Apple tarts and almond-milk flans

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Viaunde d'Espyne

Double mortrels

Coudree en temps de nois

Browet d'Alemaigne

Viaunde de Cypre

From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

To make Nowmbyls of Muskyls

Blawnched Mortrovs

Charlet Enforesyd

Flawnes for Lentyn

For to make Soopys

Cawdeyle of Muskyls

Viandre Cypyre de Salmon

To make Potage of Ostyrs

Mortrows of Wylkys

Frutowr for Lentyn

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Almond Milk for Fasting

Cooking Fig for Fasting

Plum for Fasting

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Yet Another Method

Another Method Once Again

Another Useful Dish From Barley Grist

Another Method of This

Invigorating Drink

Roasted Dish With Sauce

Strawberry and Mulberry Cake

Another Good Invigorating Cold Soup

Milk From Red Peanut

Invigorating Dish for the Patient

Cooking Rice Again

Roast Pig Shaped Milk

Making Sour Milk

Roast Egg From Almond

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

v - Whyte wortes

xj - Froyde almoundys

xij - Fride Creme of Almaundys

xxj - Blandissorye

xxvij - Soupes dorye

xxx - Soupes dorroy

ixl - Oystres en grauey

xliij - Mortrewes of Fysshe

xlv - For to make Blawnche Perrye

xlviij - Tayloures

lv - Iuschelle of Fysshe

lvij - Charlet a-forcyd ryally

lix - Furmenty with purpaysse

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxviij - Bruet of Almaynne in lente

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxvij - Crem de Coloure

lxxviij - Colouryd Sew with-owt fyre

lxxix - Apple Muse

lxxxj - Blaundysorye

lxxxij - Blamang

lxxxv - Gaylede

lxxxxj - Vyolette

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

Cviij - Prymerose

Cxiiij - Tayle3

Cxvj - Blaunche de ferry

Cxix - Vyaunde de cyprys in lente

Cxxiij - Strawberye

Cxxv - Vyolette

Cxxxj - A potage colde

Cxxxij - Sauke (Note: Sauce) Sarsoun

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxvj - A potage of Roysons

Cxxxvij - Chykons in dropeye

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxlij - Vyande Ryalle

Cxlviij - Whyte Pesyn in grauey

Cxlix - A Potage

Cl - Cawdel out of lente

Clij - Capoun in Salome

i - Brawn in comfyte

ij - Blaunche Brawen

vij - Soupes of Salomere

ix - Mange Moleynne

xvij - Vyaund leche

xviij - Vyaund leche

xix - Pome dorres

xxxvij - Sauoge

xxxix - Eyroun in lentyn

lx - Myle3 in Rapeye

lxj - Cruste Rolle

v - A-nother manere

ix - Malmenye Furne3

xiij - Vn Vyaunde furnez san3 nom de chare

xxxiiij - Crustade Ryal

xxxvj - Crustade gentyle

xxxviij - Doucettes a-forcyd

xlj - Flathouns in lente

Brawne in confite

Blaunche brawne

Auter maner buknade

Mortrewes of Pesyn

Froyte de almondes

Tart de ffruyte

Oystres in grauey

ffirmenty with porpeys

Peys de almayne

Blaumanger of fissh

From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Fish cumin dish

German egg soup

Green egg and cheese soup

Hulled barley gruel

Watercress greens

Liquids for soaking spices in

Parti-coloured white dish

From Recipes from the Wagstaff Miscellany

(England, 1460)

Joutys yn flesch days

Frumente yn lentyn

Pylets yn sarcene

Conynggez in grave

Oysters in grave

Chikens in gretney

Bruet of lumbardy

Bruet of Spayne

Veel in bucnade

Brawn in confyte

Blaunche de sorre

Moretruys of wresch fysch

Mortruys of flesch

Blaunch mortruys of fisch

Blaunch mortruys

Brawn ryal brawn sypres brawn bruse

Cold lech viaund

Creme of almondys

(Hattes) In lentyn

Tartes of Flesch

Crustad lumbard

Chauet yn fysch dayes

Prineroll at pasche

Bakyn Mete on Fisch Dayes

Soupys yn Dorye

Hote Mylke of Almoundys

Cold Mylke of Almondys

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

Porridge with bread and almonds

Apple sauce in Lent

Porridge of almonds and bread in Lent

A sauce "flasteye" for 12 partidges

Butter and cheese made of almonds

A blancmanger with capons

Onions with cuminsauce with almonds

A blancmanger for perch

Porridge made in the pot

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