Almond Jumbles

Ingredients

• two ounces of butter
• half a pound of flour
• two table-spoonfuls of sifted sugar
• a little lemon-juice
• two ounces of sweet almonds
• four or five bitter almonds

Method

1. 1

   Work butter into flour, add sugar, lemon juice, and beaten almonds.

2. 2

   Roll out, cut into cakes, place on tins, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 125. The excerpt below is the record exactly as published.

two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs, well beaten. Stir the custard gently over a moderate fire until it thickens, but on no account allow it to boil ; and pour into glasses. Probable cost, made with milk, 9d. Sufiicient for six or seven glasses. Almond Custard (another way). — Blanch and pound half a pound of sweet and five or six bitter almonds, and add a table-spoonful of rose or orange-water to prevent oiUng. Mix gra- duall}' with this a pint of cream, half a pint of milk, the yolks of six eggs, well beaten, and a little sugar. Stir the custard over the fire gently till it thickens, or it may be baked in cups, if pre- ferred. Time, ten minutes to boil. Probable cost, 2s. 8d. Sufiicient for nine or ten glasses. 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 — 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. 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

Cook this with the app: pantry check, scaling, and the assistant.