A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 4
Almond Milk
Lait d'Amandes
❦
Pound half a pound of almonds with a few spoonfuls of cold water and two spoonfuls of orange-flower water; prepare a very fine paste with this and dilute with a pint of water; strain the liquid forcibly through a napkin.