Almond Milk

The Century Cook Book cira 1894

Needed: Two ounces of sweet almonds, one-half ounce of bitter almonds, two ounces of loaf sugar, one tablespoonful of orange flower water, one pint of spring water.

Blanch the almonds and pound them with the sugar orange flower water, in a mortar, adding a few drops of water occasionally whilst pounding, to prevent too much oiliness.

When mixture looks creamy and smooth, pour it into a clean basin, add cold spring water, and stir it with a silver or thin wooden spoon.

Leave it for two hours, then strain and keep it either on ice or in a very cool place, as it is likely otherwise to turn sour.

Almond milk is served with an equal quantity of water.