A rosy almond cream (medieval england)

Yield: 6 servings

Measure Ingredient
2½ cup Milk
2 ounces Ground almonds
1½ ounce Rice flour
½ teaspoon Ground cinnamon
1 teaspoon Ground ginger
12 ounces Berries or currants, fresh or defrosted
British Museum Publications, Ltd.
Michelle Berriedale-Johnson
3 ounces Sugar
1 tablespoon To 2 tblspns wine vinegar (don't worry-- used by ancient Romans to emphasise the flavor of the fruit)
Crystallised petals to decorate

Put milk in pan with ground almonds, bring to a boil, and simmer for 3 minutes. Meanwhile, mix the spices with the rice flour in a pan, then gradually add the hot almond milk. Cook them together till the mixture thickens slightly. Add the fruit with the sugar. Cook them all together gently till the sugar is melted and the fruit well mixed-- it should not totally disintegrate although it should be partially mushed. Add the vinegar to taste and spoon the dessert into glasses.

Chill for a couple of hours but serve at room temp., decorated with another berry or with a crystallised rose or violet petal.

Recipe from "The British Museum Cookbook", 1987 Posted by Stephanie da Silva on the Internet 09/25/93 Reformatted by Jeff Pruett for Meal-Master (tm) 11/18/94 Submitted By JEFF PRUETT On 04-24-95

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