A simple 14th-century wheat porridge cooked in almond milk.
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
A medieval English blancmange recipe with almond milk, chicken and rice.
Medieval rice porridge with dates, c. 1420.
Apple Muse was an extremely popular medieval dessert, likely enjoyed in some form at every level of society due to the availability of the three core ingredients. There are many versions of this recipe found in a variety of manuscripts but often under different names: Appylmoes, apulmos, appillinose, etc. All versions I’ve found call for apples,…
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…
“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