Almond Milk for Convalescents
A creamy drink made from ground almonds, barely sweetened and perfumed, given to convalescents and on lean days. Gentle, soothing, without any heaviness.
A creamy drink made from ground almonds, barely sweetened and perfumed, given to convalescents and on lean days. Gentle, soothing, without any heaviness.
My physicians, those party-poopers, ordered me to leave roasts and liqueurs and to restore myself more wisely. They would prepare this almond milk, white and velvety, barely sweet, taken lukewarm. I confess: after my alarms, I learned to find a certain comfort in it, I who loved only rich fare. Pound your almonds well, strain them through cloth, and drink this brew as gentle as a lullaby — it rests the body as much as an adagio rests the soul.
- •Sweet almonds — a good handful (base to pound)
- •Water — enough to dilute (liquid)
- •Sugar or honey — a little (light sweetness)
- •Orange blossom water — a few drops (flavor)
Almond Milk for Convalescents
A creamy drink made from ground almonds, barely sweetened and perfumed, given to convalescents and on lean days. Gentle, soothing, without any heaviness.
Why this dish? Weakened by his excesses at the table and several apoplectic attacks in his later years, Gluck surely knew these gentle preparations that 18th-century physicians prescribed to the sick: a light almond milk, without meat or wine.
My physicians, those party-poopers, ordered me to leave roasts and liqueurs and to restore myself more wisely. They would prepare this almond milk, white and velvety, barely sweet, taken lukewarm. I confess: after my alarms, I learned to find a certain comfort in it, I who loved only rich fare. Pound your almonds well, strain them through cloth, and drink this brew as gentle as a lullaby — it rests the body as much as an adagio rests the soul.
Ingredients (period version)
- Sweet almonds — a good handful (base to pound)
- Water — enough to dilute (liquid)
- Sugar or honey — a little (light sweetness)
- Orange blossom water — a few drops (flavor)
Ingredients
- Blanched almonds — 150 g (base)
- Water — 750 ml (liquid)
- Honey or sugar — 2 tbsp (sweetness)
- Orange blossom water — 1 tsp (flavor)
Method
- Soak blanched almonds in cold water for 4 hours.
- Blend finely with fresh water until milky.
- Strain through a clean cloth, pressing well to extract the milk.
- Sweeten lightly with honey, flavor with orange blossom water.
- Serve warm or chilled, stirring as almond milk separates on standing.
How it was made : Almond milk was ubiquitous in pre-19th-century cooking and medicine: almonds were pounded in a mortar, then the paste pressed through a cloth. It was served to the sick, children, and on lean days when animal milk was forbidden by the Church. Mild and nourishing, it was believed to refresh and strengthen weakened bodies.
The contemporary twist : Serve chilled with a grating of orange zest — a plant-based milk that is actually three centuries ahead of its time.
Christoph Willibald Gluck · Charactorium
