GLOSSARIUM - A
GLOSSARY

Almond milk is an ingredient common in Medieval European recipes, particularly in Lenten dishes (milk, eggs, and meat broth all being forbidden in Lent). The recipe below is a basic one. For some recipes we make a thicker almond milk with more almond relative to the amount of water; other recipes say "draw up a good milk of almonds with broth (or wine)", in which case the broth or wine is substituted for the water in making the almond milk.
To make almond milk: Take 1/4 cup (1 3/4 oz) blanched slivered almonds. Put them in a food processor, run it briefly. Add a little water, run it longer. Continue adding water and running the processor until you have a milky liquid. Strain through several layers of cheesecloth. Put the residue back in the food processor, add a little more water, and repeat. Continue until the residue produces almost no more milk. Throw out the residue.This should give you about 1 cup of almond milk.

Amber: old English unit of volume used for both liquids and dry goods. The amber was equal to about 4 bushels or roughly 140 liters. In the United States, the customary bushel is based on an old British unit known as the Winchester bushel. (More in : A Dictionary of Units of Measurement)

Starch.

Bushel: old English unit of volume used for both liquids and dry goods. This unit dates to the early fourteenth century, at least: King Edward I defined the bushel to be 8 gallons in 1303. The form used in the U.S. was legalized by Parliament in 1696. One U.S. or Winchester bushel equals 4 pecks or 32 (dry) quarts; this is a volume of 2150,42 cubic inches or about 1,2445 cubic feet, and represents the volume of a cylindrical container 18,5 inches (47,0 cm) in diameter and 8 inches (20.3 cm) deep. The U. S. bushel holds about 35,239 07 liters. 4 bushels = 1 amber.