A Civil War Era Pineappleade

I decided to take a break from the medieval cookery manuscripts and try something a little closer to home. Today’s recipe is a very simple infused pineapple drink that is perfect for the summer! This one comes from a book called Six Hundred Receipts Worth their Weight in Gold by John Marquart, published in Philadelphia in…

Almond Milk the Medieval Way: Pt. 2

This is part two of a three-part series of medieval almond milk recipes. Part One includes some background information about the important role that almond milk played in medieval cooking. If you haven’t done so already, I highly suggest reading  Almond Milk the Medieval Way.   Today’s almond milk recipe comes from a medieval cookbook called…

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.”
– Le Viandier de Taillevent