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For example, a thin split-pea puree, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days; and almond milk was a general (and expensive) substitute for cow's milk. [6] Almond milk's popularity as a dairy substitute continued throughout history, going well into modern ...
Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald Publishers. ISBN 0-85976-145-2. S2CID 160758319. Cipolla, Carlo M., ed. (1972). The Fontana Economic History of Europe: The Middle Ages. London: Collins. ISBN 0-00-632841-5. Freedman, Paul (2008). Out of the East: Spices and the Medieval Imagination ...
The cookbook consists of many recipes for chicken and egg based dishes, a few desserts (based on almonds, dairy and eggs), many sauce recipes for pickling, preserving and using as marinade rather than for eating directly at dinner, and recipes on how to make almond oil, almond milk, almond butter pie, and walnut oil.
The manuscript contains recipes for things such as butter of almond milk, [9] roasted duck, [10] a meat pottage [11] and a sweet-and-sour fish preparation. [12] [13] The manuscript is loosely organised and has no real system beyond a basic grouping of recipes for cooking birds, blancmange, and fruits and flowers.
In the classical era, the main form of artificial milk was almond milk, so the classical rabbis imposed the rule that almonds must be placed around such milk; in the Middle Ages, there was some debate about whether this had to be done during cooking as well as eating, [36] or whether it was sufficient to merely do this during the meal. [37]
Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a common summer drink. Almonds are also sold as a snack with added salt.
Blancmange (/ b l ə ˈ m ɒ n ʒ /, [1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. ' white eat ') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan), and often flavoured with almonds.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Chicago: University of Illinois Press. ISBN 978-0-252-06490-6. Oxford, A. W. (1913). English Cookery Books to the Year 1850. London and New York: H. Frowde, Oxford University Press. OCLC 252887531. Pegge, Samuel (1780). The Forme of Cury. London: J ...