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[30] Almond milk. [31] One shall take the almonds and let them
soften in [32] hot water, not longer than until their skins come off [D2v]
or swell. Then one shall grind the same almonds in [2] a mortar with a
wooden pestle. And when they begin [3] to break up, one shall put a little
water in [4] so that there is no oil in there, because if one put no [5]
water in there it would become greasy fat from the almonds. [6] And thus
you shall grind them a long time. And when they are [7] ground, so you
shall take clean water that is boiling [8] hot, and mix the ground almonds
with it. [9] Then it must be passed through a cloth sieve [10] and one
must press it out well. When that is [11] done, one shall put back in the
mortar that which [12] remains in the sieve and did not go through. One
shall [13] grind that again, just as one did before, but [14] do not thin
it so much with water. One shall do [15] this at least two or three times.
Nevertheless it will be [16] good milk. One shall boil this well and put
[17] therein potsugar or mealsugar. From this it will become nice [18] and
brown. Thus is it completed. One is supposed to [19] serve this in the
first [course]; some serve it afterwards. And into this [20] one is
supposed to cut sops, like those which one puts in [21] puereye, and let
it soften a little before one serves it. |
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