Medieval Toasted Bread In Almond Milk Onions Amp W... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is from the 15th century. I've included the original text to follow the directions. Ingredients:
onions, sliced |
olive oil |
red wine |
white bread (please use bread from a whole freshly baked loaf, and not a slice of the dreaded wonder white bread or its ilk.) |
almond milk (below) |
almond milk (information re: almond milk and medival cooking found in the medieval recipe group) |
1 cup ground almonds |
2 cups boiling water |
Directions:
1. Almond Milk
2. Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield - 2 cups almond milk.
3. Fry the onions in the olive oil until they just soften and begin to turn translucent; remove from the oil and drain well.
4. Place the onions in a saucepan and just barely cover with the wine. Bring to a boil, then reduce heat to a simmer.
5. Slice one slightly thick piece of white bread and toast it in an oven or broiler.
6. Place the toast on a serving dish or plate and cover it with the almond milk/wine.
7. Spoon the onions & wine on top and on the remaining part of the dish. Serve forth!
8. Soupes dorroy. Shere Oynonys, an frye hem in oyle; þanne take Wyne,an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte an messe it forth.
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