Almond Milk
From Around-the-world cook book, 1913
Serves 6
To make the milk richer, increase the number of almonds used with the same quantity of water.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 110. The excerpt below is the record exactly as published.
ALMOND MILK Jordan almonds, 30, Distilled water, % pint, Sugar. Blanch the almonds, and bruise them to a fine powder, by- pounding in a mortar, in which has been placed also the dis- tilled water. Add also a lump of sugar
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