[Sca-cooks] Almond Milk

[JIMCHEVAL at aol.com]

Indeed.
 
Just to be clear, the Menagier's recipe is specifically for almond  milk.
 
But the simplest way to make almond milk seems to be to blanch the almonds, 
 put them in cold water, removed the skins, crush them and then run water 
through  them. You can add all kinds of stuff: sugar, salt, etc. But the most 
basic  almond milk is simply crushed almonds with water run through it. 
Which is  roughly what Vilanova outlines.
 
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 4:47:10 P.M. Pacific Standard Time,  
alyskatharine at gmail.com writes:

Ground  almonds in a meat recipe certainly doesn't fit the 
commonly accepted  definition of "almond milk". The problem appears to be 
in definition and  translation.



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