2.00 qt Milk
1.00 Cinnamon stick
4.00 oz Almonds
Sweetner of your choice
SOURCE: Best of the Best from Virginia Cookbook- Selected Recipes
from Virginia;s Favorite Cookbooks, first printing 1991, ISBN
#0-937552-41-0. This one came from The Virginia House-wife. MM format
by Ursula R. Taylor.
This is a necessary refreshment at all parties.
Boil 2 quarts of milk with a sitck of cinnamon, then let it stand
to be quite cold, first taking out the cinnamon stick. Then blanch 4
oz. of the best sweet almonds, then pound them in a marble mortar
with a little rosewater. Mix well with the milk and sweeten to your
taste. Boil again for only a few minutes, just in case the almonds
are oily. Strain through a fine sieve, till smooth and free from
almonds; serve it either cold or luke-warm in glasses with handles.