Almond milk england, 14th century
1 pint
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk or cream |
| ½ | cup | Coarsely ground almonds |
| ¼ | teaspoon | Bitter almond essence |
| 2 | tablespoons | Orgeat syrup * |
Directions
* made by Combier of Saumur in France Simmer all the ingredients together for 10 minutes and allow to cool, covered. It can be strained or not, as desired.
Almond Milk and VERJUICE are the two most important sauces needed to recreate English medieval cookery.
From _Seven Centuries of English Cookery_ by Maxime de la Falaise 1973 Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95