Almond Darioles. — Beat two ounces of
fresh butter to a cream. Mix with it the same
weight of flour, a heaped table-spoonful of sugar,
half a pint of milk and half a pint of cream,
four well-whisked eggs, and a httle chopped
lemon-peel. Mix all well together, and then
add, a drop at a time, a little essence of almond,
to suit the taste ; too much of the essence wiU
make the dish disagxeeable. Stir over the fire
for ten minutes. Line dariole moulds with
tartlet paste, fill them three parts with the
batter, and bake in a quick oven until the
pastry is sufficiently ready. Turn the daiioles
out of the moulds, strew sifted sugar over
them, and seiwe. Time to bake, about twenty
minutes. Sufficient to fill about haK a dozen
dariole moulds. Probable cost. Is. 8d.
Almond Diamonds. — Blanch and pound
six ounces of sweet almonds ; add six ounces of
finely-sifted sugar, and mix them to a stiff
paste with some white of egg. Strew a little
sugar on the board, and roll out the paste to
the thickness of a penny-piece, then stamp it
into diamonds with a pastry-cutter. Bake in
a cool oven, and when cold, brush them over
with a little syrup, strew sugar over them, and
dry them in the oven. Time to bake, twenty
minutes. Probable cost. Is. Sufficient for
about two dozen diamonds.
Almond-Dust, Burnt — This is made
by pounding any quantity of blanched sweet
almonds, which have been thoroughly browned
ALM
( 6 )
ALM
in a moderate oven. This dust is chiefly used
for garnishing cakes and sweet dishes.
Almond Fluramery. — CoTcr one ounce
of isinglass with water : let it stand half
an hour, then stir it into a pint and a half
of new milk or cream. Place aU in a saucepan
with one ounce of sweet and one ounce of bitter
almonds which have been previously blanched
and pounded, and eight or nine lumps of sugar✪ Almond Fluramery
— in the lump for fear of dust — on wliich a httle
lemon has been rubbed. Stir gently over a fire
until the isinglass is thoroughly dissolved.
Strain it carefully. Pour it into a mould
■which has been wetted with cold water, and let
it stand until quite firm. The isinglass will
take about fifteen minutes to dissolve. Pro-
bable cost, a made with milk, Is. 8d. Sufficient
for a quart mould, which will be enough for six
or eight persons.
Almond. Fritters. — Blanch and pound
two ounces of sweet ahnonds with a little
water : mix them gradually in one pint of new
milk or cream with two table-spoonfuls of
ground rice and the well-beaten yolks of four
eggs, and the whites of two. Sweeten according
to taste. Melt two ounces of butter in the
frj-ing-pan, and, when hot, pour in the mix-
ture. Stir it until it stiffens ; it is sufficiently
cooked when it is goldcn-bro-wTi. Cover it
with sifted sugar. Time to fry, five minutes.
Probable cost, if made with milk, Is. Sufficient
for three or four persons.
Page 126 · 5 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
Almond Darioles. — Beat two ounces of fresh butter to a cream. Mix with it the same weight of flour, a heaped table-spoonful of sugar, half a pint of milk and half a pint of cream, four well-whisked eggs, and a little chopped lemon-peel. Mix all well together, and then add, a drop at a time, a little essence of almond, to suit the taste ; too much of the essence will make the dish disagreeable. Stir over the fire for ten minutes. Line dariole moulds with tartlet paste, fill them three parts with the batter, and bake in a quick oven until the pastry is sufficiently ready. Turn the darioles out of the moulds, strew sifted sugar over them, and serve. Time to bake, about twenty minutes. Sufficient to fill about haK a dozen dariole moulds. Probable cost. Is. 8d.
Almond Diamonds. — Blanch and pound six ounces of sweet almonds ; add six ounces of finely-sifted sugar, and mix them to a stiff paste with some white of egg. Strew a little sugar on the board, and roll out the paste to the thickness of a penny-piece, then stamp it into diamonds with a pastry-cutter. Bake in a cool oven, and when cold, brush them over with a little syrup, strew sugar over them, and dry them in the oven. Time to bake, twenty minutes. Probable cost. Is. Sufficient for about two dozen diamonds.
Almond-Dust, Burnt — This is made by pounding any quantity of blanched sweet almonds, which have been thoroughly browned
ALM
( 6 )
ALM
in a moderate oven. This dust is chiefly used for garnishing cakes and sweet dishes.
Almond Fluramery. — CoTcr one ounce of isinglass with water : let it stand half an hour, then stir it into a pint and a half of new milk or cream. Place aU in a saucepan with one ounce of sweet and one ounce of bitter almonds which have been previously blanched and pounded, and eight or nine lumps of sugar — in the lump for fear of dust — on which a little lemon has been rubbed. Stir gently over a fire until the isinglass is thoroughly dissolved. Strain it carefully. Pour it into a mould ■which has been wetted with cold water, and let it stand until quite firm. The isinglass will take about fifteen minutes to dissolve. Probable cost, a made with milk, Is. 8d. Sufficient for a quart mould, which will be enough for six or eight persons.
Almond. Fritters. — Blanch and pound two ounces of sweet almonds with a little water : mix them gradually in one pint of new milk or cream with two table-spoonfuls of ground rice and the well-beaten yolks of four eggs, and the whites of two. Sweeten according to taste. Melt two ounces of butter in the frj-ing-pan, and, when hot, pour in the mixture. Stir it until it stiffens ; it is sufficiently cooked when it is golden-brown. Cover it with sifted sugar. Time to fry, five minutes. Probable cost, if made with milk, Is. Sufficient for three or four persons.
Records on this page
Almond FrittersAlmond JumblesAlmond FlurameryAlmond DariolesAlmond Diamonds