sa nesmej! :)

In the Middle Ages, animal milk was, of course, not refrigerated, and fresh milk did not stay fresh for long. Most cooks simply did not use much milk as the short shelf-life of the product made it a difficult ingredient to depend upon. Many recipe collections of the time advise that cooks should only rely on milk that comes directly from a cow, something not possible at all times, and purchasing milk was a dubious practice, for streetsellers of milk often sold wares that were either spoiled or diluted with water. Milk's use had to be immediate, in cooking or by turning into cheese & butter. It was these difficulties that forced Medieval cooks to look upon milk with great reluctance, and so having milk in the kitchen was usually unheard of.

Almond milk was used extensively in period; all existing cookbooks call for it, and it must have been found in literally every Medieval kitchen.

bola som dosť prekvapená keď som to zistila :)

Fruit and almond milk cake
PERIOD: England, 15th century
Frutowr for Lentyn. Recipe flour & almondes mylk, & temper þam togyder; þan take fyges & rasyns of corance & fry þam with þe batour with oyle & tyrne þis & serof.

recept na vegánsky hod ;)
( http://www.godecookery.com/goderec/goderec.htm ) [popiči web inak]