Almond Gauffres. — ^lix a table-spoonful
of fine flour with a little sugar, the rind of a
lemon chopped small, and two eggs. When
thoroughly mixed, add to them foiu- ounces of
blanched and finely - sliced sweet almonds.
Make a baking-tin quite hot, and oil it well.
Spread the mixture on it verj' thin, and bake
it in a moderate oven until slightly coloured.
Take it out and stamp it in rounds, and fold
each over a reed in the shape of a small horn. [
This must be done while they are hot, and
great care must be taken not to break them.
FUl them with a little bright-coloured jam, and
put them in a hot place to dry. Probable
cost. Is.
Almond Gingerbread.— Melt half a
pound of treacle with two table-spoonfuls of
butter, and add to them two table-spoonfuls of
flour and two of ground rice, a small cupful
of sugar, a little chopped lemon and candied j
peel. WTien these ingredients are thoroughly
mixed, put to them a quarter of a pound of [
almonds blanched and pounded. Beat well
together for a few minutes, then bake in
email cakes on a weU-oUed tin. The oven must
not be hot. Time to bake, forty minutes.
Probable cost, is. 6d. per pound
Almond Icing for Cakes.— Blanch one i
pound of sweet almonds and eight or nine j
bitter almonds. Pound them iu a mortar, four i
or five at a time, pouring in, eveiy two or three j
minutes, a few dropij of water to prevent them
oiUng. Add to them one pound of sifted sugar, !
and the whites of four eggs, and whisk to a I
froth. WTien all are well mixed together, lay ,
the icing on the cake, ah-eady baked, a little
more than half an iach thick, as smoothly and j
evenly as possible. Put it in a cool oven to dry.
The sugar icing goes over this. Time to dry,
nearly an hour. Probable cost, Is. 6d. per
pound.
Almond Jelly. — Put one ounce and a
half of best isinglass, a quart of water, a little
sugar, and a quarter of a pound of blanched
and poimded almonds into a saucepan. Let
them boil half an hour. Strain the Liquid care-
fully tkrough a jelly-bag, flavour it with a little
brandy, and pour it into a wet mould. If calf's-
foot stock is used, the ahnonds should be boiled
with a little sugar and water separately for some
time, to extract the flavour, then the Uquid mixed
with the stock, and all boiled up together
again, with a tea-spoonful of isinglass to a quart
of stock. Time, an hour and a half. Probable
cost, 2s., without the brandy. Sufficient for a
moderate-sized mould.
Almond Jumbles.— Work two ounces
of butter into half a pound of flour, then add
two table-spoonfuls of sifted sugar, a little
lemon-juice, and two oixnces of sweet and four
or five bitter ahnonds✪ Almond Jumbles, blanched and beaten to
a paste with the white of an egg. IMix
thoroughly, roll it out rather thin, cut into
small round cakes, place them on well-oiled
tins, and bake in a quick oven. Time to bake,
ten minutes. Probable cost, Is. 4d. per pound.
Page 127 · 6 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
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Almond Gauffres. — ^lix a table-spoonful
of fine flour with a little sugar, the rind of a
lemon chopped small, and two eggs. When
thoroughly mixed, add to them foiu- ounces of
blanched and finely - sliced sweet almonds.
Make a baking-tin quite hot, and oil it well.
Spread the mixture on it verj' thin, and bake
it in a moderate oven until slightly coloured.
Take it out and stamp it in rounds, and fold
each over a reed in the shape of a small horn. [
This must be done while they are hot, and
great care must be taken not to break them.
FUl them with a little bright-coloured jam, and
put them in a hot place to dry. Probable
cost. Is.
Almond Gingerbread.— Melt half a
pound of treacle with two table-spoonfuls of
butter, and add to them two table-spoonfuls of
flour and two of ground rice, a small cupful
of sugar, a little chopped lemon and candied j
peel. WTien these ingredients are thoroughly
mixed, put to them a quarter of a pound of [
almonds blanched and pounded. Beat well
together for a few minutes, then bake in
email cakes on a weU-oUed tin. The oven must
not be hot. Time to bake, forty minutes.
Probable cost, is. 6d. per pound
Almond Icing for Cakes.— Blanch one i
pound of sweet almonds and eight or nine j
bitter almonds. Pound them iu a mortar, four i
or five at a time, pouring in, eveiy two or three j
minutes, a few dropij of water to prevent them
oiUng. Add to them one pound of sifted sugar, !
and the whites of four eggs, and whisk to a I
froth. WTien all are well mixed together, lay ,
the icing on the cake, ah-eady baked, a little
more than half an iach thick, as smoothly and j
evenly as possible. Put it in a cool oven to dry.
The sugar icing goes over this. Time to dry,
nearly an hour. Probable cost, Is. 6d. per
pound.
Almond Jelly. — Put one ounce and a
half of best isinglass, a quart of water, a little
sugar, and a quarter of a pound of blanched
and poimded almonds into a saucepan. Let
them boil half an hour. Strain the Liquid care-
fully tkrough a jelly-bag, flavour it with a little
brandy, and pour it into a wet mould. If calf's-
foot stock is used, the ahnonds should be boiled
with a little sugar and water separately for some
time, to extract the flavour, then the Uquid mixed
with the stock, and all boiled up together
again, with a tea-spoonful of isinglass to a quart
of stock. Time, an hour and a half. Probable
cost, 2s., without the brandy. Sufficient for a
moderate-sized mould.
Almond Jumbles.— Work two ounces
of butter into half a pound of flour, then add
two table-spoonfuls of sifted sugar, a little
lemon-juice, and two oixnces of sweet and four
or five bitter ahnonds, blanched and beaten to
a paste with the white of an egg. IMix
thoroughly, roll it out rather thin, cut into
small round cakes, place them on well-oiled
tins, and bake in a quick oven. Time to bake,
ten minutes. Probable cost, Is. 4d. per pound.