- Ground almonds
- Water, stock, wine, or other liquid
- Rice flour or corn flour
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
Grind blanched almonds to a very fine powder in a coffee grinder or food processor. Store in refrigerator or freezer in an airtight container. To make almost milk, mix 1/4 C ground almonds with 1 C water or broth. Mix well, or put in blender. If desired, cook over low heat. Mix well before using.
Credits: Tournaments Illuminated.
- 2 C milk or cream
- 1/2 C coarsely ground almonds
- 1/4 t bitter almond essence
- 2 T orgeat syrup
Simmer all ingredients together for 10 minutes and allow to cool, covered. It can be strained or not, as desired.
Credits: Seven Centuries Cookbook
- 4 scallions, minced
- 2 T minced parsley
- 2 shallots, minced
- 3 T wine vinegar
- 1/2 C olive oil
- freshly ground pepper
Mix all ingredients and serve over cold vegetables. Chopped hard-boiled eggs and any other desired herbs may be added. Makes about 1 1/2 C.
Credits: Horizon Cookbook