[Sca-cooks] Almond Mil

[Susan Lord Williams]

> Date: Sun, 23 Nov 2014 17:47:56 -0800
> From: "Laura C. Minnick" <lcm at jeffnet.org>
> 
> On 11/23/2014 3:25 PM, Susan Lord Williams wrote:
>> I don?t trust store bought almond milk.
>> 
>> The Andalusian way is simple. Its ground peeled raw almonds. Add chicken or meat broth and strained through a cheesecloth. If I don?t have broth, I mix water and a bouillon cube. With a food processor to grind the almonds its speedy.
>> Every week, I have recipes calling for it so I would be terribly limited if I didn?t use recipes calling for almond milk.
>> 
> I think it is fairly safe to say that almond milk in period is generally 
> *not* made with broth, as it is most often seen in Lenten/fast day 
> recipes, and those days preclude meat products. Which includes broth.
> 
> Liutgard
> — 
> I write:
> Quite the contrary, almond milk was made with fish broth on fish days. I don’t know how many recipes I have published in my blog that include almond milk but if you search this I think you will find that all as of to date include a meat broth. I am talking Sent Soví, Nola, Al-Andalus 13th century and Fadalat as my subject is Spanish. By meat I mean fish, poultry and four legged animals.

My blog is: http://www.medievalspanishchef.com/