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Recipe: Simple Almond Milk, Middle Ages (Leite de Amêndoas Simples, Idade Média).

   Almond milk is not a recent invention for lactose intolerant people or vegans, in fact it has been consumed for many centuries. Here is, for instance, a medieval recipe:

   225g blanched (or ground) almonds

   Finely chop the almonds, if whole. Mix the almonds with 1.2 litres warm water, leave to cool for 1 hour, then grind (or blend) until smooth. Spread a large piece of very fine muslin or cloth across a sieve over a bowl, pour in the almond mixture, gather the cloth over the almonds and squeeze out as much liquid as possible. Grind the almonds again with a further 600 ml warm water and strain as before. (It may be flavoured with a little rosewater, salt and/or sugar, or made with light stock if for a savoury dish). 

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 96

    O leite de amêndoa não é uma invenção recente, para pessoas intolerantes à lactose ou vegans, na verdade, é consumido há muitos séculos. Aqui está, por exemplo, uma receita medieval:

    225g de amêndoas descascadas (ou moídas). 

    Pique as amêndoas, se estiverem inteiras. Misture as amêndoas com 1,2 litros de água morna, deixe esfriar por 1 hora e depois moa (ou bata) até ficar homogêneo. Espalhe um pedaço grande de musselina ou pano muito fino sobre uma tigela, despeje a mistura de amêndoa, junte o pano sobre as amêndoas e esprema o máximo de líquido possível. Moa as amêndoas novamente, com mais 600 ml de água morna e coe como antes. (Pode ser aromatizado com um pouco de água de rosas, sal e/ou açúcar, ou feito juntamente com um caldo leve, se for para um prato salgado). 

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 96. 

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