Almond milk

  • Ground almonds
  • Water, stock, wine, or other liquid
  • Rice flour or corn flour
  • salt

4 oz. almonds, 1 T rice flour, and 1 1/4 C liquid are good proportions.

Pulverise almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 min., then rub the mixture through a metal sieve.

If this is not smooth enough, cream a little rice flour with it and heat until it thickens slightly. Add any extra liquid, and a scrap of salt.

Credits: Medieval Cookbook

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s