[Sca-cooks] Almond Milk

[Robin Carroll-Mann]

I did a quick check of the meat days section of de Nola.  There are at
least seven recipes in which he describes grinding almonds with broth of
hen or mutton, then straining it, and calls the resulting liquid "almond
milk".  (I am not counting recipes which merely contain ground almonds as
an ingredient.)  Most of the other recipes calling for almond milk do not
specify what liquid is to be used in making it.

Here's one example, from recipe #18 Pottage of Sheep's Trotters (my
translation):

"Take peeled almonds and grind them well in a mortar; and then blend them
with good mutton broth, and then strain them through a woolen cloth.  And
put this almond milk in a pot, and put ground ginger within it in such a
manner that it will taste of ginger..."
http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html
It may be a cultural difference.  Any of the Italian experts want to chime
in here?

Brighid ni Chiarain

On Sun, Nov 30, 2014 at 7:46 PM, Elise Fleming <alyskatharine at gmail.com>
wrote:

>
> Perhaps the problem lies in the definition of "almond milk". What I saw on
> Suey's blog site were a number of dishes of chicken or other meats that
> included almonds, ground up, and mixed with a liquid such as broth. Suey
> uses the term "almond milk" in many of these titles, but I don't think that
> most of us would call what is in the recipe "almond milk".
>
>