Food for Fasting in Early Modern Catalunya

"...and then take clean blanched almonds and extract milk from them, but goat milk would be better..."

So specifies a recipe from Ruperto de Nola's "Book of Cooking" (Llibre de Coch / Libro de Cozina), a text published in the Catalan and Castillian languages in 1529. (This quote, and all others in this post, are taken from the translation by Robin Carroll-Mann, available in full at florilegium.org. If goat milk would be better, why, then, does de Nola specify almond milk?

It is because the dish is for Lent, and this imposes precise requirements on the food.