[Sca-cooks] Almond Milk

[JIMCHEVAL at aol.com]

I don't seem to have ever gotten the original query (and the archives are  
acting up). Was the call for Spanish almond milk in particular?
 
Otherwise, the Menagier is generally a respected source, no?
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Newly translated  from Pierre Jean-Baptiste Le Grand d'Aussy:

Bread,  Pastry and Sweets in Old Regime France
https://www.createspace.com/5069278
_http://www.amazon.com/dp/B00OJZKRTQ  

 
In a message dated 11/30/2014 2:56:43 P.M. Pacific Standard Time,  
lordhunt at gmail.com writes:

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

_ (http://www.amazon.com/dp/B00OJZKRTQ)