[Sca-cooks] Almond Milk

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Jun 8 13:17:45 PDT 2009

On Jun 8, 2009, at 3:35 PM, Suey wrote:

> 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.
> Suey

Most recipes seem to call for peeled, blanched almonds, since the  
object will be something that looks like milk.

However, some recipes (usually calling for a brownish, russet or  
reddish-colored sauce in the final product) call for unpeeled and/or  
unblanched, and sometimes toasted, almonds for this purpose. Most  
mirrauste recipes and le Menagier's tile of meat and crayfish come to  
mind as examples of the latter.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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