That's cool. And here I thought it was a new thing...
It's cool
Almond milk: A medieval obsession — SECONDS | Food history
'Almond milk appears as an ingredient in
pretty much every medieval European cookbook. In fact,
it’s been claimed that it was the single most important ingredient in late medieval cookery.
But the almond and its milk weren’t cheap (some might say they could cost you an almond a leg). For much of northern Europe, which imported the nut from sunnier climes, it was a pricey, exotic ingredient that appeared mainly on the tables of the nobility.
While it wasn’t the cheapest food, the taste of
almond milk may have been more prevalent than cow’s. Afterall, for most of history,
people risked their health by drinking cow’s milk, which spoiled easily and could lead to a host of nasty diseases. Instead, most people consumed milk in the form of cheese and butter, or, where possible and affordable, used almond milk as an alternative.'
'Almond milk’s popularity in medieval Europe was in part down to the continent's Christian faith and the dietary restrictions that came with it. At various times of the year - including every Wednesday, Friday, Saturday and the 40 days of Lent - consuming dairy was forbidden. (As was
eating meat and
having sex.)
Almond milk offered a useful and tasty alternative. It could be added to a range of dishes in place of milk, allowing it to take centre stage in fast day dinners. It could even be turned into ‘almond cheese’ and a faux butter, by combining it with salt, sugar and vinegar (which, let’s be honest, sounds more wholesome than some of the dairy alternatives on offer today).'