Name: Almond Milk
Ingredients: 1 lb good Valencia almonds; 1 pint cold water

Almond Milk

Ingredients

1 lb good Valencia almonds
1 pint cold water

Directions

Prepare the almonds

Blanch the almonds and soak them in cold water for a few minutes.
Pound the almonds in a mortar gradually, placing them on a sieve as they are ready.
Pour a little of the cold water over the almonds until all the water is used.

Make the milk

Boil the pounded almonds and the remaining water together in a clean saucepan.
Strain the mixture, and your almond milk is ready for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Almonds: Provide the fat, protein and body that give the milk its creamy texture and flavour.
Cold water: Carries the crushed almond particles and extracts their flavour and solids into a liquid milk.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.