[Sca-cooks] Almond Milk

Suey lordhunt at gmail.com
Mon Jun 8 12:35:09 PDT 2009

I do not remember who gave a recipe for almond milk with skins still 
attached. Lladonora directs that the almonds be peeled before crushing 
them in a mortar. See Josep Lladonora, La Cocina Medieval, p. 158. It 
has never occurred to me to leave the skins on.

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