Apparently, Almond Milk is not a new thing. I was watching a documentary on food during the middle ages and almond milk was mentioned.
historydollop.com
When I first discovered that every medieval cookbook calls for almond milk, I’ll admit I was surprised. Almond milk is a regular part of my diet but I suppose I always assumed it was a newer alternative food for people on restricted or health-conscious diets. Turns out almond milk was an extremely popular and necessary part of medieval life!
There are two major reasons why almond milk was such a huge deal during the Middle Ages:
– Le Viandier de Taillevent
Original manuscript
The manuscripts have been translated from French into English by Terence Scully and combined into one cookbook attributed to Guillaume Tirel (1310-1381), the Master Chef to King Charles VI. There’s reason to believe Tirel didn’t write all of the recipes in these manuscripts and they were in fact written as early as 1300 by someone else.
Almond Milk the Medieval Way
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.R…
historydollop.com
When I first discovered that every medieval cookbook calls for almond milk, I’ll admit I was surprised. Almond milk is a regular part of my diet but I suppose I always assumed it was a newer alternative food for people on restricted or health-conscious diets. Turns out almond milk was an extremely popular and necessary part of medieval life!
There are two major reasons why almond milk was such a huge deal during the Middle Ages:
- Cow’s milk wasn’t particularly safe. Unless the family had a cow and used its milk right after milking, dairy was risky. There was no refrigeration or pasteurization, so milk would have to be used immediately. If a person were to purchase milk at the market there was no way to know for sure how fresh it was or whether it had been watered down by a dishonest vendor. Medieval folks weren’t dumb, so they relied on safer and more dependable milk alternatives.
- Fish Days. The Church had strict rules about which days of the week a person was allowed to eat meat. Meatless days basically prohibited anything that came from a warm-blooded animal: milk, eggs, meat, dairy. When a huge chunk of a person’s life is spent begrudgingly avoiding dairy and meat, the result is having to eat a LOT of fish. Hence the nickname Fish Days. Almond milk quickly became a household staple because it was used in place of cow’s milk 2-3 days every week.
The Recipe
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.”– Le Viandier de Taillevent
Original manuscript
The manuscripts have been translated from French into English by Terence Scully and combined into one cookbook attributed to Guillaume Tirel (1310-1381), the Master Chef to King Charles VI. There’s reason to believe Tirel didn’t write all of the recipes in these manuscripts and they were in fact written as early as 1300 by someone else.
