Orgeat or Almond Milk (a refreshing
drink). — Take two ounces of Jordan almonds
and four bitter ones. Blanch them, put them
into a mortar with two ounces of powdered
sugar, and pound thenr to a smooth paste, and
whilst pounding them keep di-opping half a
tea-spoonful of cold water on them to pre-
vent oiling. Put them into a basin, and pour
gradually over them a pint of cold water✪ Orgeat or Almond Milk, stir
them for thi'ce or foui* minutes, cover tliem
over, and leave them in a cool place for two
hours. Strain the hqmd thi'ough a napkin
into a glass jug, and put it, if possible, in ice
until wanted for use. Before serving, mix
with the almond milk an equal proportion of
cold water. Orgeat should be made the day
it is used, as it will not keep sweet long.
Probable cost, 3d. Sufficient for a pint of orgeat.
Orgeat, Syrup of (for flavouring sauces,
cream, &c.). — Take half a pound of sweet
almonds and two ounces of bitter ones. Blanch
and pound them in a mortar, and whilst pound-
ing keep adding a few drops of orange-ilower
water to prevent oiling. Stir in by degi'oes
two pints of cold water; add two pounds
and a half of powdered and sifted sugar,
two ounces of orange-flower water, and two
drachms of the essence of lemon✪ Orgeat. Put the
mixture into a warm place for five or six hoxirs,
then boil for ten minutes. Strain through
a calico bag, and press out all the milk of
the almonds. If the s^a^up is not suffi-
ciently thick, it should be boiled again on
the following day. When it is cold, bottle
for use. Probable cost, 2s. Sufficient for two
quarts of orgeat.
Orleans Plum.— This is a handsome fruit
which takes its name from a district in France.
It is not so good as it looks, but is more culti-
vated than even the greengage, which is both
the most agreeable and the most wholesome of
all the plums.
Orleans Plums (to bottle for ^vinter use).
Have in readiness some i^erfcctly clean and dry
wide -necked bottles. Pick the fruit, which
must be sound and freslily gathered, rub it well
with a soft cloth, taking care not to injure the
skins, and put it into the bottles ; fill these up
A^dth a syrup made by boiling three-quarters of
a pound of sugar with half a pint of water for
ten minutes. Cork the bottles closely, tie a
piece of moistened bladder over them, and put
them in a large pan of water over a gentle fire.
Let the water boil for a quarter of an hour, then
lift the pan off the fire, leaving the bottles in
the pan until the water is cold. Store the fruit
in a dry place. Probable cost of plums, 3d. to
6d. per pound.
Orleans Plums (to bottle for winter use)✪ Orleans Plums (to bottle for winter use) ,
another way. — Prepare the plums as in the
last recipe. Weigh them, and put them in
perfectly dry bottles or jars with half a pound
of sugar to each pound of plums. Put the sugar
in after the fruit, and do not shake it down.
Tie moistened bladder over the tops of the
bottles, and put them up to their necks in a
saucepan of cold water. 13ring them slowly to
the boil, then let them simmer gently for three
hours. Lift the pan from the fire, and let the
bottles remain in the water until it is cold.
Store in a dry place. ^ Probable cost of plums,
3d. to 6d. per pound.
Page 1043 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orgeat or Almond Milk (a refreshing drink). — Take two ounces of Jordan almonds and four bitter ones. Blanch them, put them into a mortar with two ounces of powdered sugar, and pound them to a smooth paste, and whilst pounding them keep dropping half a tea-spoonful of cold water on them to prevent oiling. Put them into a basin, and pour gradually over them a pint of cold water, stir them for three or four minutes, cover tliem over, and leave them in a cool place for two hours. Strain the liquid through a napkin into a glass jug, and put it, if possible, in ice until wanted for use. Before serving, mix with the almond milk an equal proportion of cold water. Orgeat should be made the day it is used, as it will not keep sweet long. Probable cost, 3d. Sufficient for a pint of orgeat.
Orgeat, Syrup of (for flavouring sauces, cream, &c.). — Take half a pound of sweet almonds and two ounces of bitter ones. Blanch and pound them in a mortar, and whilst pounding keep adding a few drops of orange-flower water to prevent oiling. Stir in by degrees two pints of cold water; add two pounds and a half of powdered and sifted sugar, two ounces of orange-flower water, and two drachms of the essence of lemon. Put the mixture into a warm place for five or six hours, then boil for ten minutes. Strain through a calico bag, and press out all the milk of the almonds. If the syrup is not sufficiently thick, it should be boiled again on the following day. When it is cold, bottle for use. Probable cost, 2s. Sufficient for two quarts of orgeat.
Orleans Plum.— This is a handsome fruit which takes its name from a district in France. It is not so good as it looks, but is more cultivated than even the greengage, which is both
the most agreeable and the most wholesome of all the plums.
Orleans Plums (to bottle for ^vinter use). Have in readiness some i^erfcctly clean and dry wide -necked bottles. Pick the fruit, which must be sound and freslily gathered, rub it well with a soft cloth, taking care not to injure the skins, and put it into the bottles ; fill these up A^dth a syrup made by boiling three-quarters of a pound of sugar with half a pint of water for ten minutes. Cork the bottles closely, tie a piece of moistened bladder over them, and put them in a large pan of water over a gentle fire. Let the water boil for a quarter of an hour, then lift the pan off the fire, leaving the bottles in the pan until the water is cold. Store the fruit in a dry place. Probable cost of plums, 3d. to 6d. per pound.
Orleans Plums (to bottle for winter use) , another way. — Prepare the plums as in the last recipe. Weigh them, and put them in perfectly dry bottles or jars with half a pound of sugar to each pound of plums. Put the sugar in after the fruit, and do not shake it down. Tie moistened bladder over the tops of the bottles, and put them up to their necks in a saucepan of cold water. 13ring them slowly to the boil, then let them simmer gently for three hours. Lift the pan from the fire, and let the bottles remain in the water until it is cold. Store in a dry place. ^ Probable cost of plums, 3d. to 6d. per pound.
Records on this page
Orgeat or Almond MilkOrgeatOrleans Plums (to bottle for winter use)