PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic
DESCRIPTION: A gruel of barley and Almond Milk
93. Gruyau: A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick.
- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.
Almond Milk can be made according to the instructions here in the Gode Boke, or you can substitute with the modern Swedish method of making almond milk by flavoring whole milk with almond extract.
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Gruyau © 2000 James L. Matterer
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