SC - Greetings, passing on a question

[Decker, Terry D.]

In a message dated 5/31/00 10:17:54 PM Eastern Daylight Time, 
Seton1355 at aol.com writes:

Again, not an old Master, but what the heck

<< 5.  For to make Crem & botere of almoundes.
 Tak blaunched almaundes & bray hem wel in a morter, & tempre hem with luk 
 water. & draw þerof melk as thikke as þou my t, & do it in a newe earthen 
 pot, & do þerto vynegre hett a litel. | Whan þe melk & þe venegre be put 
 togedere perce þe pot benethe  þat þe licoure may renne out, & whan it is 
all 
 ronnen tak þat   þat leueth in  þe pot & do in a fayre twayle & left it vp & 
 doun; & whan þe licoure is out clene, tak it of þe twayle & it is bottere & 
 creem.  
  >>

Heres my attempt:

Take blanched almonds and grind them small in a mortar, and mix them with 
luke warm water. And Draw the almond milk as thick as (?] and put it in an 
earthen pot.  Put a little vinegar in it. Cover it with a lid.  When the 
vinegar and almond milk have been mixed,(Fermented?) put a hole in the 
earthen pot and let the liquid all come out. Strain it till its clean.  It 
should be like buttered cream.

OK, let me know how I did

Frederich