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Lent in the Middle Ages was restrictive, but the Almond and Rice porridge with dates (Bruet of Almaynne in lente) I make in this episode shows that restrictive didn't mean bland. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory In this episode, I show you how to make your own almond milk and look at the medieval diet during Lent and other fasting. I also explore some of the ways people made sure they could still eat well while observing their fast, even if that mean considering a beaver a fish. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 SOURCES: Harleian MS 279 www.medievalcookery.com http://giveitforth.blogspot.com/2015/11/harlien-ms-279-1430-bruet-of-almaynne.html BRUET OF ALMAYNNE IN LENTE INGREDIENTS FOR THE ALMOND MILK - 1/2 cup almond flour or pulverized almonds - https://amzn.to/2vq1Vrn - 1 1/2 tsp honey - dash of salt - 1 cup boiling water INGREDIENTS FOR THE PORRIDGE - 1 cup almond milk - 1 tbsp rice flour - https://amzn.to/33p0w0F - 2 tbsp sugar - 3 dates (1 minced, 2 chopped) ORIGINAL ALMOND MILK RECIPE (c. 1467 manuscript in the Holkham collection) Cold Mylk of Almondes: To mak cold mylk of almondes put fair water in a pot with sugar or honey clarified so that it be douce. Then salt it and set it on the fyere and when it is at boilling scom and let it boile awhile. Then take it from the fyere and let it kele. Then blanche youre almondes and grind them, and temper them with the same water in to a good thik mylk, and put it to wyne that it may have a good flavour ther of, and serve it. Then cut bred and toist it and baist it and toist it again that it be hard and serve them in one disshe and the mylk in any other disshe. ORIGINAL BRUET OF ALMAYNNE RECIPE (c. 1430 Harleian Manuscript 279) Bruet of Almaynne in lente - Take fyne þikke Mylke of Almaundys; take datys, an mynce hem smal þer-on; take Sugre y-nowe, & straw þer-on, & a lytil flowre of Rys; sylt, & serue forth whyte, & loke þat it be rennyng. MODERN METHOD FOR ALMOND MILK (SWEET) *If using almond flour, skip steps 1 & 2 1. If using whole almonds, boil the nuts in water for 3 minutes. Drain. Pour cold water over them. Pop off the skins. 2. Grind almonds in blender or mortar, adding a few tablespoons of ice water during the process to prevent paste from becoming oily. 3 Add honey and salt to 1 cup boiling water and dissolve. 4. Pour liquid over almonds. Allow to soak 10 minutes, stirring occasionally. 5. Put mixture through a strainer. 6. Store in refrigerator up to 3 days. (Yields 1 cup strained or 1 1/4 cup unstrained) MODERN METHOD FOR BRUET OF ALMAYNNE 1. In a small saucepan, combine almond milk, rice flour, sugar, and 1 date finely minced. Whisk together 2. Heat over medium heat until mixture begins to boil. Lower heat to low and simmer for 15 to 20 minutes until porridge thickens and the rice flour is completely cooked. Stir every minute to keep from burning. 3. Remove sauce pan from heat and strain mixture into a bowl. 4. Garnish with chopped dates and serve it forth. (Yields 2 small portions. For a more broth like consistency, use 1.5 cups of almond milk) **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #lent #almondmilk #medievalfood

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