Fride Creme of Almaundys

This is an excerpt from Two Fifteenth-Century Cookery-Books (England, 1430)

xij - Fride Creme of Almaundys. Take almaundys, an stampe hem, an draw it vp wyth a fyne thykke mylke, y-temperyd wyth clene water; throw hem on, an sette hem in the fyre, an let boyle onys: than tak hem a-down, an caste salt ther-on, an let hem reste a forlongwey (Note: Other MS. forlange.) or to, an caste a lytyl sugrether-to; an than caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode on the clothe with a fayre ladel: an let the clothe ben holdyn a-brode, an late all the water vnder-nethe the clothe be had a-way, an thanne gadere alle the kreme in the clothe, an let hongy on an pyn, and let the water droppe owt to (Note: two.) or .iij. owrys; than take it of the pyn, an put it on a bolle of tre, and caste whyte sugre y-now ther-to, an a lytil salt; and 3if it wexe thikke, take swetewyn an put ther-to that it be no3t sene: and whan it is I-dressid in the maner of mortrewys, take red anys in comfyte, or the leuys of borage, an sette hem on the dysshe, an serue forth.

12. Cold Cream of Almonds. Take almonds, and stamp them, and draw it up with a fine thick milk, tempered with clean water, throw them on, and set them on the fire, and let boil once: then take them down, and cast salt thereon, an let them rest a furlongway or two, and cast a little sugar thereto; and then caste it on a fair linen cloth, fair washed and dried, and cast it all above on the cloth with a fair ladle: an let the cloth be held above and let all the water underneath the cloth be had away, an than gather all the cream in the cloth, and let hang on a pin, and let the water drop out two or three hours; then take off the pin and put it in a bowl of wood, and caste white sugar thereto that it is not seen: and when it is dressed in the manner of mortrewys, take read anise in comfit, or the petals of borage, and set them on the dish, and serve it forth.

Interpreted Recipe

2 cups thick almond milk
1/2 tsp. salt
1/4 tsp. red wine vinegar*
Sugar to taste
**Pouder Douce

Once you have made the almond milk, you will need to strain the mixture through a sieve to remove as much of the almond bits as you can. Put the strained almond milk and salt into a pot and heat to boiling being careful not to overheat or to burn it.

Heat for five minutes and then add a dash of wine or vinegar to your almond milk. It will immediately thicken and start to curdle. You can also add a dash of wine to the mixture instead of vinegar. Continue to cook for another five minutes or so stirring so that the milk doesn't burn.

Remove from heat and strain through a cheesecloth for several hours or overnight. When the dripping has stopped, remove the almond mixture from the cloth and place it in a bowl. Unlike making cheese from dairy, the liquid that is produced from the almonds can be discarded. The whey from cheese making is full of whey protein and can be used in smoothies or baking.

Add sugar to taste in the bowl. If the mixture is a bit too dry or crumbly wine can be added as well. I used approximately 2 tablespoons of sugar and then I added 2 teaspoons of the pouder douce to this. I did not need to add wine because the addition of the sugar made the almond "cheese" very smooth, similar to cream cheese. At this point I imagine you would be able to caste it into molds, or serve it in bowls garnished with comfits, or flowers if you see fit.

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This is an excerpt from Two Fifteenth-Century Cookery-Books (England, 1430)

Fried creme de almondes. Take Almondes, and blanche hem, and wassh hem in faire water, and bray hem small in a morter with faire water; And then take hem and the water togidre som-what thik, and drawe hem thorgh a streynour into a faire potte, And set hem ouer the fire, and lete hem boyle ones; And then take hem downe, and cast thereto Salte, and lete stonde a forlonge wey or .ij. And cast a litull vinegre therto; And then cast hit on a faire lynnen cloth that is faire wassh, and the water y-wronge oute there-of; and cast hit all abrode with the ladull, and lete men hold the cloth al abrode; and then take a ladill, and draw vndur the cloth, and draw awey the water all that a man may. And then gadur al the creme togidur in the clothe; And then take the cloth with the creme, and hange hit vppon a pyn, and lete the water droppe oute two or thre houres or more; And then take hit of the cloth, and putte hit in a boll of tre, And caste Sugur ynogh thereto and a litul salt. And if hit wex to thik, take swete wyne, and temper hit with ale; And then take reysons of coraunce, clene y-wassh, and put hem there-in, that they be not seyn; And whan hit is dressed in maner of mortrewes, take rede anneys in confite, or elles levis of Burage, (Note: D. adds flowres) and set there-on in a dissh.