[Sca-cooks] Almond Milk

[Susan Lord Williams]

Jim  Chevallier wrote:

> 
> Message: 3
> 
> Here's the Menagier's version:
> 
> "Parboil and peel your almonds, then put them in cold water, then pound  
> them and moisten with water in which onions have been cooked and strain 
> through  a strainer: then fry onions, and put in a little salt, and boil on the 
> fire,  then put in the sops. And if you make almond milk for the sick, do not 
> put in  onions, or instead of the water of onions to moisten as is said 
> above, put in  and soak them with warm water and boil, and put in no salt, but a 
> great deal of  sugar. And if you want to make some to drink, strain through 
> the strainer or two  cloths, and a great deal of sugar to drink."
> _http://books.google.com/books?id=ePY5AAAAcAAJ&dq=inauthor%3Apichon%20menagi
> er%20lait&pg=PA241#v=onepage&q&f=false_ 
> (http://books.google.com/books?id=ePY5AAAAcAAJ&dq=inauthor:pichon%20menagier%20lait&pg=PA241#v=onepage&q&f=false
> ) 
No Spanish version calls for onion water. We just peel almonds, pound them, mix them with broth, strain them. Salt is not even added. Please just look at my blogs: Medieval Spansh Chef