We (the „Küchenmeisterey“-group) were asked if we wanted to contribute to a bunch of articles for the Company of St. George concerning carneval („Fasching“ where I live) and lent.
Since I wanted to do a revision of an older article about the use of almonds anyway, I took the opportunity and said yes.
So here are the translation and the (slight) revision. You can find the original blog post here.
It is impossible to picture medieval cuisine without almond milk.„Milking an almond and what happened afterwards“ weiterlesen