Taillis or Abstinence Kaliis recipe from `Libellus De Arte Coquinaria' and `The Viandier of Taillevent' with analysis for a 10-11th Century Anglo-Saxon dish

written by Lord Albert the Artesian, known as Aleator

Modern recipe ingredients:

• 1 Cup bread crusts in small cubes (crusts from three slices)
• About 1/3 Cup unsweetened almond milk 
• (Optional) Mix in raisins, small chunks of apples, small chunks of fish, and/or figs if rich or gifted by a rich liege lord. 

Modern recipe instructions:

• Heat frying pan on a low-medium setting. 
• Place bread crust cubes in bowl.
• Add enough almond milk slowly until bread is saturated with almond milk.
• Mix in optional ingredients.
• Pour mix onto frying pan. Flip mixture when bottom  Heat until almond milk thickens.

Notes:

• Taillis is obviously a dish developed for the many fast and abstinence days catholics were required to observe. `Libellus...' contains several recipes to make milk and oils from various nuts. In my experience, almond milk isn't as good as egg yolks and milk for `scrambled french toast', but it gets the job done.
• It is hard enough to find any form of almond milk in the store. Some almond milk is made as a replacement for soy milk and is packed with sugar. (The vanilla flavored almond milk even more so.) The unsweetened almond milk has fewer calories per serving, but is mostly fat. But, on fast and abstinence days, I'm finding it hard to get fats in my diet. I probably should stock up on nuts and drink almond milk more often.
• In my discussion on kaliis, I included a list of spices appropriate for that dish. However, I neglected to include that list of spices as fast days were days to eat more humbly. The first spice to Taillis I would add would be sugar, followed by salt then pepper.