Almond milk

[Guest guest]

Almond milk is common in pre-1600 recipes, particularly for " fast " days, so my

SCA alter-

ego learned to make it. The Blue Diamond looks convenient, but it has a lot of

stuff in it I

never would have thought of! Maybe modern almond milk is different from

medieval/

Renaissance almond milk?

 

Here is how I learned to make it:

 

1 cup ground almonds

2 cups boiling water

Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the

mixture

to remove coarse grains OR (preferably) blend mixture in electric blender until

grains are

absorbed. Yield - 2 cups almond milk.

 

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant

Manuscripts.

Ottawa: University of Ottawa Press, 1988.

 

-ginger

north of Boston

known in the Society for Creative Anachronism as Matilda of Carolingia :-)

 

 

, " Thia .... " <bipolyf wrote:

>

> Blue Diamond is very very sweet, and I find Pacific brand to taste much

> better. But I will say that Blue Diamond is closer to " cow milk " ...so maybe

> that's what I don't like about it. Original Pacific tastes almond-y.

> yummy. But, the " Vanilla " Pacific is rather oddly flavored with ginger--

> not sure why they do that.

>

> Thia