A rosy almond cream (medieval england)
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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