This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here.
Zohane Faber is a late sixteenth-century Milanese SCA persona.
Friday, June 3, 2011
How to Make an Almond Sauce (from Forme of Cury)
[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]
A fairly mild sauce. It could be doctored in various ways to make it more lively, but I think this captures the likely intent as write.
4 C blanched almonds 2 C white wine vinegar 2 C water 2.5 tsp ginger 1.5 tsp salt Grind almonds in food processor. Add other ingredients to taste, and water to desired thickness. Makes about 6 cups.
SAWSE BLAUNCHE FOR CAPOUNS YSODETake Almandes blaunched and grynd hem al to doust. temper it up withverions and powdour or gyngyner and messe it forth.