In the Middle Ages, animal milk was, not refrigerated, and fresh milk did not stay fresh for long. Most cooks simply did not use much milk as the short shelf-life of the product made it a difficult ingredient to depend upon.
Rather than animal milk, Medieval cooks turned to something they could depend upon, and that was the milky liquid produced by grinding almonds or walnuts.
Almond milk was used extensively in period; all existing cookbooks call for it, and it must have been found in literally every Medieval kitchen. It's the prime ingredient in many, many recipes, and the modern cook recreating Medieval food will have to learn its production in order to prepare the most common of dishes. Fortunately, it's easily made.
- 1 cup ground almonds
- 2 cups boiling water
Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield - 2 cups almond milk.
Gruyau - Barley & Almond Gruel
http://www.godecookery.com/goderec/grec65.htm
Sauce Sarcenes - Red Almond Milk Sauce
http://www.godecookery.com/goderec/grec50.htm









