A Boke of Gode Cookery Presents

To make gode almondys mylke

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

DESCRIPTION: A recipe for almond milk.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

To make gode almondys mylke

Take brokyn sugure or for fawte ther of take claryfied hony and put hit into fayre water And set hit on the fyre and boyle hit and skymme hit clene and set hit be syde the fyre and let hit cole and then blanche thy almondys cast them yn a morter and bray them small temper hem up with þe same water.

Modern translation:

To make good almond milk.

Take broken sugar or in default there of take clarified honey and put it into fair water. And set it on the fire and boil it and skim it clean and set it beside the fire and let it cool. And then blanche your almonds, cast them in a mortar and pound them small. Temper them up with the same water.

Modern version:

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