A Boke of Gode Cookery Presents

Fride Creme of Almaundys

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic



Take almaundys, an stampe hem, an draw it vp wyth a fyn thykke mylke, y-temperyd wyth clene water; throw hem on, an sette hem in the fyre, an let boyle onys:  than tak hem a-down, an caste salt ther-on, an let hem reste a forlongwey or to, an caste a lytyl sugre ther-to; an than caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode, an late all the water vnder-nethe the clothe be had a-way, an thanne gadere all the kreme in the clothe, an let hongy on an pin, and let the water droppe owt to or .iij. owrys; than take it of the pyn, an put it on a bolle of tre, and caste whyte sugre y-now ther-to, an a lytil salt; and yif it wexe thikke, take swete wyn an put ther-to that it be noght sene; and whan it is i-dressid in the maner of mortrewys, take red anys in comfyte, or the leuys of borage, an sette hem on the dysshe, an serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 1 C blanched almonds
  • 2 1/2 C water
  • 1/4 C sugar or to taste
  • 1/4 tsp salt
  • Candied anise, or borage or mint leaves, or other fresh green herbs for garnish
1. Grind blanched almonds to a fine paste in a blender or food processor, adding about half a cup of water, a tablespoon at a time, during grinding. You might want to grind the almonds in two or three batches.

2. In a saucepan, combine almond paste with the remaining two cups of water, sugar, and salt, stirring to blend smooth. Bring to a boil, reduce heat, and simmer, stirring frequently, for about ten minutes. 

3. Pour and scrape the mixture onto a large, clean white cloth, such as a dinner napkin or tea towel, laid on a large plate or cookie sheet. Spread the mixture out and let it cool. Then gather up the cloth by the corners, and gently wring it out over a cup or bowl. Tie the cloth up like a bag, and hang up the mixture in the cloth over a cup or bowl for at least three hours.

4. Dish the almond cream into a lightly oiled mold or bowl. Refrigerate, and turn out onto a plate for serving. Garnish with candied anise, or fresh green herbs, such as borage or mint.

Serves six to twelve.


This is froid (cold) almond cream, a thick pudding made from almond milk.

Fride Creme of Almaundys is featured in Servise on a Fisshe Day

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Fride Creme of Almaundys © 2002 Rudd Rayfield | This page © 2002 James L. Matterer

A Newe Boke of Olde Cokery

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