SC - Polish wafer recipe (long)
Stefan li Rous
stefan at texas.net
Tue Aug 31 22:47:00 PDT 1999
Christine A Seelye-King wrote:
>
> > You mentioned leftover walnuts and it made me think of the leftover
> almond crumbs left from making almond milk. I'm thinking of the stuff
> that is strained out of the almond milk solution after your mix the
> ground almonds in the water or broth. The liquid becomes the almond
> milk, but what do most folks do with the almond crumbs or mash? I think
> there are some period recipes that use this mash. Can this be used for
> marchepane? Seems a waste to throw this out, especially for a large
> feast.
> Lord Stefan li Rous
>
> Having just recently made almond milk from scratch, I am here to tell you
> that the only thing I left in that batch of ground almonds was the
> dietary fiber. I milked them 'til they screamed. There was absolutely
> no flavor left in it when we were done, after about 5 runs. One of the
> ladies in the household took it home and was going to use it as
> scrubby/pumice in homemade soap.
> It was great almond milk, though, as well as almond cheese (the oils and
> the solids from the almonds help it congeal.)
Recipe please!
> Christianna
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