On Food and Cooking

Almond  Milk    and Cream   in  Medieval

Times

Blancmange

Take capons and seeth them, then take
them up. Take blanched almonds, grind
them, and mix them with the same broth.
Cast this milk in a pot. Wash rice, and add,
and let it seeth. Then take brawn of capons,
tear it small and add. Take lard, sugar and
salt, and cast therein. Let it seeth. Then
assemble it and decorate it with aniseed
confected white or red, and with fried
almonds, and serve it forth.
— The Forme of Cury, ca. 1390
Cream of Almond Milk

Take almond milk, and boil it, and when it
is boiled take it from the fire, and sprinkle
on a little vinegar. Then spread it on a
cloth, and cast sugar on it, and when it is
cold gather it together, and leche [slice] it