Fideos En Leche De Almendras
"111. Hareis vuestros fideos como los anteriores, y al tiempo de servirlos les echareis leche de almendras. (Ved arroz en leche de almendras), procurando que la sopa esté bien caliente, de buen dulce y con una poquita de sal."
English Translation
"111. Prepare your noodles as before, and when serving them, pour almond milk over them. (See rice in almond milk), making sure that the soup is very hot, nicely sweetened, and with a little bit of salt."
Note on the Original Text
Early Mexican recipes were written with brevity and simplicity, assuming a practical knowledge of basic techniques like toasting noodles or making nut milks. Precise measurements were uncommon; taste and experience guided seasoning and sweetness. Spelling and phrasing closely reflect early 19th-century Spanish—'hareis' instead of 'haréis,' and 'poquita' as a diminutive—imbuing the instructions with a charming informality.
Title
El Cocinero Mexicano, Vol. 1 (1831)
You can also click the book image above to peruse the original tome
Writer
Mariano Arevalo; Mariano Galvan Rivera
Era
1831
Publisher
Unknown
Background
A sumptuous journey through 19th-century Mexican kitchens, 'El Cocinero Mexicano, Vol. 1' serves up an array of traditional and American-inspired recipes—an exquisite treat for culinary adventurers seeking to savor the authentic flavors of early Mexico.
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'El Cocinero Mexicano,' published in 1831, a time when Mexico was shaping its unique culinary identity after independence. The use of almond milk in both sweet and savory dishes highlights the influence of Moorish and Spanish traditions, and the adaptation to New World ingredients. Such dishes reflect the blending of indigenous and European tastes, using accessible ingredients in new ways for elegant yet comforting meals. Almond milk, once a luxury, was making its way into everyday kitchens by this period.
In the early 19th century, cooks would have used a clay or copper cazuela (wide pan) to toast and cook the noodles over an open hearth or charcoal brazier. Almond milk would be made using a metate (grinding stone) or a mortar and pestle, then strained through a linen cloth or fine sieve. Simple wooden spoons for stirring, and earthenware bowls for serving, would complete the setup.
Prep Time
5 mins
Cook Time
10 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3.5 oz fideos (vermicelli or thin noodles)
- 2 cups unsweetened almond milk (or homemade: 3.5 oz blanched almonds blended with 1 2/3 cups water, then strained)
- 2–3 tbsp sugar (to taste)
- Pinch of salt
Instructions
- To recreate 'Fideos en leche de almendras' today, begin by preparing fideos (vermicelli-type noodles) as you would for any soup: toast them lightly in a dry pan until golden, then cook them in water until tender.
- Meanwhile, prepare a rich almond milk by blending blanched almonds with water and straining out the solids; or use unsweetened almond milk for convenience.
- When ready to serve, pour the hot, freshly made almond milk over the cooked noodles.
- Sweeten the mixture to taste with sugar and season it with a pinch of salt.
- Serve immediately while hot for a comforting, lightly sweet soup.
Estimated Calories
180 per serving
Cooking Estimates
Cooking the noodles and preparing almond milk both take a short time. You’ll spend about 5 minutes getting your ingredients and workspace ready, 10 minutes to toast and cook the noodles, and a few more minutes to blend and strain the almond milk (if making from scratch). Each serving is comforting but light, with fewer than 200 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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