Almonds must surely equal olives as ‘a taste as old as time’, and almond milk has surely given as great a pleasure as the juice of pressed olives.
Wrap ground almonds loosely in a piece of muslin. Pour water into a basin. Dip almond bag into water and leave for four hours. Squeeze muslin occasionally during this time to extract the ‘milk’. Discard almonds and use almond milk for junkets, jellies, and custards.
© 1998 All rights reserved. Published by Murdoch Books.