This is part two of a three-part series of medieval almond milk recipes. Part One includes some background information about the important role that almond milk played in medieval cooking. If you haven’t done so already, I highly suggest reading Almond Milk the Medieval Way. Today’s almond milk recipe comes from a medieval cookbook called…
Month: November 2016
Almond Milk the Medieval Way
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.”
– Le Viandier de Taillevent
Hallowe’en Salad, a Retro Gelatin Treat
This mid-century recipe is incredibly easy to make and is about as authentic as it gets.
A Dollop of History 