For this recipe you will need almond milk. I have written a basic almond milk recipe down and it can be found up there in green bar “Basic recipes/ perusohjeet”. Almond milk was essential in medieval kitchen. It was substitute for milk during Lent when animal products were forbidden. Also it is important to notice that milk wasn’t used that much because it didn’t stay fresh very long. And of course milk was made into butter and cheese too.

You can grind your almonds or use ready ground almonds if you want.

Bruet of Almaynne in lente (serves 2)

Harleian MS. 279, Volume II

Take fine thick Milk of Almonds; take dates, and mince them small thereon; take Sugar enough, & strew thereon & little flour of Rice; sprinkle & serve forth white & look that it is running.

3 dl thick almond milk

3 tablespoon sugar

½ dl minced dated

1 teaspoon rice flour

Put almond milk and sugar into a pot and bring it boil. When sugar has melted, add dates and sprinkle carefully rice flours into the pot. Boil briefly, stir carefully (it should be white) and serve. Remember that it should be somewhat running.


It was white and it was sweet.. it was also runny. There was a recipe in the book before this called a potage colde. The almond milk used that pottage is made using wine. Um.. I want to try that one too!