Almond Milk Recipes in the Middle Ages — Variants from Water to Wine

Almonds were the medieval cook’s “milk” on fast days—drawn with water, sugar-water, broth, or even wine.

Almond Milk in Period Sources — How Medieval Cooks Made It (and Variations)

Originally published 1/2/2015 / updated 10/1/2025

For roughly a third of the medieval calendar—Lent and other fast days—cooks avoided meat, dairy, and eggs. Far from the stereotype of endless roasts, elite kitchens leaned on almond milk as a flexible stand-in for dairy: it could be drawn “thick” or “thin,” seasoned sweet or savory, and tailored to the dish at hand.

Because every trained cook knew how to make it, many manuscripts don’t bother giving a basic recipe. When they do spell it out, we learn that medieval almond milk could be drawn with plain water, sugar-water (white or “black”/brownish sugar), or tempered with honey—and in practice, cooks also drew it with broth for savory dishes, or wine for rich Lenten fare and sweets. Below are period texts with clean translations, followed by kitchen-ready modern methods for each variant.

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Primary Recipes (Original & Translation)

Harleian MS 279 (c. 1430) — “Froyde almoundys” (Cold Almond Milk, sugar-water)

Original

xj. Froyde almoundys. Take blake sugre, an cold water, an do hem to in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene, an let it kele; j^an take almaundys, an blawnche hem clene, an stampe hem, an draw hem, with fe sugre water thikke y-now, in-to a fayre vessel: an [yf] fe mylke be nojt swete y-now, take whyte sugre an caste fer-to.

Modern English

11. Cold Almond Milk. Take black sugar and cold water and put them in a pot; let them boil together, salt and skim clean, and let it cool. Then take almonds, blanch them, and grind them; draw them with the sugar-water thick enough into a fair vessel. If the milk is not sweet enough, add white sugar.

Source: Austin, Two Fifteenth-Century Cookery Books, Harl. MS 279.

Harleian MS 4016 (c. 1450) — “Froyte de almondes” (Cold Almond Milk, sugar-water)

Original

Froyte de almondes. Take blak sugur and cold water, and caste the sugur and þe water in a potte; and lete hem boile togidre, and salt, and skeme hem clene, and let hit kele; And þen take Almoundes, and blanche hem clene, and stampe hem in a morter al smal, and drawe hem thik ynowe thorgh a streyner with sugur water… And serue hit forth in maner of potage, And namely in lenton tyme.

Modern English

Cold Almond Milk. Boil black sugar with water, salt and skim clean, let cool. Blanch and grind almonds very fine; draw them thick enough through a strainer with the sugar-water… Serve it as a kind of pottage, particularly in Lent.

Source: Austin, Two Fifteenth-Century Cookery Books, Harl. MS 4016.

MS Pepys 1047 — “To make gode almondys mylke” (Honey-tempered)

Original

Take brokyn sugure or for fawte ther of take claryfied hony and put hit into fayre water And set hit on the fyre and boyle hit and skymme hit clene and set hit be syde the fyre and let hit cole and then blanche thy almondys cast them yn a morter and bray them small temper hem up with þe same water.

Modern English

Take crushed sugar—or, if lacking that, clarified honey—and put it in fair water. Set it on the fire, boil and skim clean; set aside and let cool. Then blanch almonds and grind them small; temper them with the same water.

Source: MS Pepys 1047 (transcription at OldCookery.com).

Notes: These texts show the core technique (blanch → grind → draw/strain) and clearly attest to sugar-water and honey-water variants. In practice, medieval recipes also direct cooks to “draw with broth” for savory pottages and sauces, or with wine for certain feast dishes and sweets. “Thick” vs. “thin” is a matter of almond-to-liquid ratio.

Modern Methods by Variant (Medieval-Style)

Yield note: Rich “thick” milk generally uses about 1:2 almonds:liquid by volume; “table/medium” milk around 1:3–1:4; “thin” soup milk around 1:6 or more. Strain through cloth for smoothness; re-draw pulp with fresh liquid for a second, lighter milk if desired.

1) Plain Water-Drawn Almond Milk (Base)

1. Soak 1 cup raw almonds (blanched or with skins) 8–12 hrs; drain.
2. Blend with 3–4 cups warm water until very fine.
3. Strain through cloth; press well. Season to use (pinch salt for savory; a little sugar for sweets).

When to use: General cooking; as “milk” for rice dishes, blancmange, thin pottages.

2) Sugar-Water “Cold Almond Milk” (per Harl. 279 / 4016)

1. Simmer 3–4 cups water with 2–3 tbsp unrefined brown/“black” sugar; skim, lightly salt; cool.
2. Blend with 1 cup blanched almonds; strain thick. Sweeten further with white sugar if desired.

When to use: Sweet pottages, Lenten “potage,” desserts where a gentle sweetness is desired.

3) Honey-Tempered Almond Milk (per MS Pepys 1047)

1. Simmer 3 cups water with 1–2 tbsp clarified honey; skim; cool.
2. Blend with 1 cup blanched almonds; strain. Adjust honey to taste.

When to use: Sweets and custards; honey gives a warmer profile than sugar.

4) Savory Broth-Drawn Almond Milk (period practice)

1. Warm light fish or vegetable broth (unsalted or lightly salted).
2. Blend 1 cup almonds with 2–3 cups broth; strain. For richer sauces/pottages, use closer to 1:2.

When to use: Fish pottages, Lenten sauces, savory soups; broth amplifies umami and body.

Forme of Cury (c. 1390, England) — Blancmanger (Broth-Drawn Almond Milk)

Original Middle English

Take Capouns and seeth hem, thenne take hem up. Take Almandes blaunched, grynde hem and drawe hem up with the self broth. Cast the mylk in a pot. Waisshe rys and do therto and lat it seeth. Thenne take brawn of Capouns teere it small and do therto...

Modern English

Take capons and boil them, then remove. Take blanched almonds, grind them, and draw them up with the same broth. Put the almond milk in a pot. Wash rice and add to it, and let boil. Then shred the meat of the capons and add...

Source: The Forme of Cury, ed. Hieatt & Butler (1985).

5) Wine-Drawn Almond Milk (feast/luxury practice)

1. Use a gentle white wine (or part wine, part water). Optionally warm with a little sugar; cool.
2. Blend 1 cup almonds with 2–3 cups wine (or 50/50 wine-water); strain. Finish with a splash of rosewater for sweets.

When to use: Rich Lenten sweets and sauces; wine adds perfume and acidity. (For heat-sensitive dishes, temper slowly to prevent splitting.)

Le Viandier de Taillevent (14th c., France) — Almond Milk with Wine

Original Old French

Lait d'amandes fait de vin blanc. Broiez vos amandes et destrempez de bon vin blanc, coulez par l'estamine; faictes bouillir doucement, et mettez sucre assez.

Modern English

Almond milk made with white wine. Grind your almonds and temper them with good white wine, strain through a cloth; boil gently, and add sugar to taste.

Source: Le Viandier de Taillevent, trans. Scully (1988).

6) Rosewater-Scented Almond Milk (dessert finish)

1. Make any base milk above.
2. Stir in 1–2 tsp rosewater per quart just before serving.

When to use: Blancmange, rice puddings, fritters, and sweet sauces.

Forme of Cury (c. 1390) — Blancmanger (Rosewater Almond Milk)

Original Middle English

Take Capouns and seeth hem, thenne take hem up. Take Almandes blaunched, grynde hem and drawe hem up with the self broth. Cast the mylk in a pot. Waisshe rys and do therto and lat it seeth. Thenne take brawn of Capouns teere it small and do therto. Thenne take whyte grece sugur and salt and cast therto. Lat it seeth; then messe it forth and florissh it with aneys in confyt and with almandes fryed in oyle, and serue it forth.

And if it be in Lent, leue the Capouns and take hony, and do therto Sugur and Rosewater.

Modern English

Take capons and seethe (boil) them, then take them up. Take blanched almonds, grind them, and draw them up with the same broth. Put the milk in a pot. Wash rice and add to it, and let it seethe. Then take the meat of the capons, tear it small, and add. Then take white grease, sugar, and salt and add. Let it boil; then dish it forth and garnish with comfits of anise and almonds fried in oil, and serve.

And if it be Lent, leave out the capons and instead add honey, with sugar and rosewater.

Source: The Forme of Cury (c. 1390), ed. Hieatt & Butler, 1985.

Le Viandier de Taillevent (14th c., France) — Blancmanger (Rosewater Almond Milk)

Original Old French

Blanc mengier. Broiez amandes, destrempez de boullon de poulet, coulez, et mettez boulir avec riz bien lavé; puis prenez les poitrines des poulets cuites, hachez menus et mettez dedans. Et, quand il est cuit, mettez dedans du sucre blanc et un peu d'eaue rose, et servez.

Modern English

Blancmanger. Grind almonds, temper with chicken broth, strain, and set to boil with well-washed rice; then take the breasts of cooked chickens, mince them small, and put in. And, when it is cooked, add white sugar and a little rosewater, and serve.

Source: Le Viandier de Taillevent, 14th c. (trans. Scully, 1988).

7) “Thick” Almond Milk (for custards/sauces)

1. Blend 1 cup almonds with 1½–2 cups liquid of choice; strain firmly.
2. Use immediately for body in sauces and set desserts.

Tip: You can re-draw the pressed meal with fresh liquid to make a second “thin” milk for soups.

Kitchen Notes, Substitutions & Technique

• Sweeteners: “Black sugar” ≈ less-refined brown sugars; “white sugar” ≈ more refined. Honey is period-correct but not vegan.
• Savory salt: A small pinch enhances almond flavor even in sweets (as in modern pastry).
• Broth: Keep it light and strain well for smooth sauces.
• Wine: White is safer for color; reduce acidity with a little sugar if curdling threatens.
• Shortcuts: Almond flour works: start 1 cup flour : 2–3 cups liquid; soak 10–15 min; blend; strain.
• Storage: Refrigerate 3–4 days; shake before use. Period practice was “make fresh as needed.”

📑 Almond Milk Variants in Period Sources

📑 Almond Milk Variants in Period Sources

Variant	Description	Period Source
Water-Drawn	Base method: almonds ground, drawn with plain water. Used for soups, thin pottages, or when no sweetener specified.	Implied standard in many recipes (default when liquid not specified).
Sugar-Water	Boil black sugar in water, cool, draw almonds with it; sweeten with white sugar if needed.	Harleian MS 279, “Froyde almoundys”; Harleian MS 4016, “Froyte de almondes” (c. 1430–1450).
Honey-Water	Clarified honey boiled in water, cooled, then used to draw almonds.	MS Pepys 1047, “To make gode almondys mylke.”
Broth-Drawn	Almonds drawn with light meat or fish broth for savory pottages and sauces.	Forme of Cury (c. 1390), “Blancmanger” — almonds drawn with capon broth.
Wine-Drawn	Almonds drawn with wine (often white), strained, and sweetened.	Le Viandier de Taillevent (14th c.) — “Lait d’amandes fait de vin blanc.”
Rosewater-Flavored	Rosewater added after straining, usually with sugar, for desserts and custards.	Forme of Cury, “Blancmanger” (Lenten variant with honey, sugar, rosewater); Le Viandier, “Blancmanger” (sugar & rosewater).

Humoral Context & Menu Placement

In Galenic terms, almonds are hot and moist. Drawn with water—or sweetened—almond milk was considered gentler than cow’s milk, suitable for the sick and for balancing heavier dishes. On fast days it substitutes for dairy in pottages, sauces, blancmange and desserts; in feast menus it often appears in first courses (pottages/sauces) and last courses (custards, fritters).

Related Recipes on This Blog

• Blancmange (Harleian MS 279)
• Rapeye (Harleian MS 279)
• Soupes dorye (Harleian MS 279)
• Fritelli di Riso (Scappi)

🥕 Dietary Notes

Naturally dairy-free, vegetarian, and vegan (unless sweetened with honey). Contains tree nuts. Rosewater and wine are period-accurate flavorings; use broth for savory fasting dishes.

🛒 Medieval Pantry & Tools

• Grains of Paradise
• Ceylon Cinnamon
• Ginger
• Nutmeg
• Cloves
• Galangal
• Raw Sugar

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Bibliography

• Austin, T. (1996). Two Fifteenth-Century Cookery Books: Harleian MS. 279 & Harl. MS. 4016. Bury St. Edmunds: Rowland.
• Hieatt, C. B. (2013). The Culinary Recipes of Medieval England. Totnes: Prospect Books.
• MS. Pepys 1047 (transcr.). OldCookery.com.
• Internet Archive: Full text of Austin’s Two Fifteenth-century cookery-books.