[Sca-cooks] Almond Mill?

[wheezul at canby.com]

I'm trying to put together a rudimentary index for the 16th century
cookbooks I have access to, mostly because I am tired of trying to
remember 'where *did* I read that'...

I've been looking through Staindl's "Ein Sehr Künstlichs vnnd nutzliches
Kochbüch" found on google books.  The facsimile is a bit smeared and hard
to read, but the very first recipe referenced what I think is an almond
mill, something I haven't found elsewhere (yet).

(For making almond milk) After blanching the almonds so the skins come off
and rinsing them so that they are clean, the recipe instructs:

hastu dann einen stein damit man Mandelt melt / so mahls / geüss oben mit
ein schön wasser zu / so rindts dann / so es gemalen hat / seüds dick wie
ein raum / hat due nit ein Mandelmül / so müss mans so lang inn einem
Möser stossen / es bleibt aber vil in der seud pfannen.

[if] you have a stone therewith one grinds almond / in this manner grind /
pour over them a nice water / thereby trickling / what has been ground /
boil thick like a cream / if you do not have an almond mill / then one
must so thin [them] by grinding in a mortar / however much will remain in
the boiling pan.

Has anyone else see a reference to an almond mill elsewhere?  I've found a
picture of a 16th century mustard mill, but I'd love to know more.  It
seems that this mill would grind the almonds very fine.

Thank you,

Katherine