Lac amygdalinum

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Ars coquinaria Australiana: Lac amygdalinum domi confectum, amygdalis circumiacentibus
"Lac acetuosum de amigdalis": praeceptum (Libellus de arte coquinaria codex "K" vel Hauniensis f. 141r)

Lac amygdalinum[1] est conditura et sorbitio de amygdalis factum quod simile lacti videtur. In arte coquinaria praesertim mediaevali adhibitum est. Nostris diebus, sicut iam saeculo XIX, sunt qui ad potum vel emunt vel sibi conficiunt.

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 64 Seþ hem in almande mylk or in kyne mylke. a1678 A. Marvell To Dr. Witty in Misc. Poems (1681) 60 The Doctor doth Stint them to Cawdles Almond-milk, and Broth. 1767 P. Stern Med. Advice Consumptive & Asthmatic People Eng. 29 A sea biscuit with a pint of cold almond milk, made with barley water or whey, is a good breakfast for a consumptive person. 1844 J. Liebig Familiar Lett. Chem. 2nd Ser. ix. 153 The vegetable caseine of almond-milk causes decompositions and transformations in a number of organic compounds. 2010 S. Somers Sexy Forever ii. 103 Most gluten intolerants can handle oat milk, almond milk, or rice milk.

Notae[recensere | fontem recensere]

  1. "Almond milk: Lac amygdalinum": Adam Littleton, Linguae Latinae liber dictionarius (4a ed. 1735) (s.v. Milk)

Bibliographia[recensere | fontem recensere]

Le Mesnagier de Paris (Bibliotheca Nationalis Francica MS français 12477 f 166r: praeceptum lait d'amandes
Eruditio
  • Charles Perry, "Isfīdhabāj, Blancmanger and No Almonds" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 263-266
Praecepta
  • saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 110-111, no. xxxiv) ("llet d'ametlles")
  • c. 1393 : Le Mesnagier de Paris (Jérôme Pichon, ed., Le ménagier de Paris ... par un bourgeois parisien (Lutetiae, 1846-1847) vol. 2 pp. 241-242
  • 1938 : "Lait d'amandes" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) p. 62