Yield: 1 servings
Vurst nim of alemauns, & hwyte of heom one pertie, ah hwyte summe hole & the other do to grinden. Sothen nim the hole alemauns & corf heom to quartes; sothen nim fat broth & swete of porc other of vthur vlehs; tempre thin alemauns & sothen drauh out thi milke & sothe do hit in an veyre crouhe...
Ground almonds Water, stock, wine or other liquid Rice flour or cornflour Salt
You can make thin or thick almond milk, as suits your dish, by adapting the quantity of almonds to the amount of liquid in your recipe. In either case your object is to produce a liquid or puree as smooth as possible. The method is the same.
First pulverise the almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 minutes, then rub the mixture through a metal sieve.
This mixture may be smooth enough. If not, cream a little rice flour or cornflour with it and heat until it thickens slightly. Then add any extra liquid the recipe calls for, and a scrap of salt.
I find that 125 g/4 oz almonds and 1 tablespoon rice flour moistened with 275 ml/10 fl oz/ 1¼ cups liquid produces a 'milk' suitable for most purposes.
Almond milk might be used whenever a flavoured liquid base without meat products, cow's milk, cream or eggs was needed. It could also be used as a thickener--or just for its aroma and flavour.
from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-24-94
Submitted By DALE SHIPP On 04-20-95