A Boke of Gode Cookery Presents

To make colde mylke of Almoundys

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: Almond milk made with sugar or honey, served over toast.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

To make colde mylke of Almoundys

Do fayre water in a pott And do þer to brokyn suger And for faute ther of clene claryfied hony so that hit be sumdele dosett and do ther to A litill salte set hit on the fyre And when hit ys At the boylyng skeme hit clene And let hit boyle but A whyle then take hit of and let hit kele then blaunce þe Almounds and temper them vp with the same water & streyne hit And make hit A thycke mylke And put ther to A litill Wyne that hit may savor a litill þer of then toste brede & lay hit yn A whyle And then lay hit on the roste yre A gayne so that hit be harde And cowche them on A dyshe And put your mylke And serue hit furth.

Modern translation:

To make cold milk of Almonds

Do fair water in a pot And do thereto broken sugar And for fault thereof clean clarified honey so that it be somewhat sweet and do thereto A little salt set it on the fire And when it is At the boiling skim it clean And let it boil but Awhile then take it off and let it cool then blanch the Almonds and temper them up with the same water & strain it And make it A thick milk And put thereto A little Wine that it may savor a little thereof then toast bread & lay it in Awhile And then lay it on the roast iron Again so that it be hard and lay them on a dish And put your milk And serve it forth.

Modern recipe:

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