Almond Milk

Ingredients

• four ounces of sweet almonds
• six bitter almonds
• a quart of cold water
• a table-spoonful of brandy

Method

1. 1

   Blanch and pound almonds to a paste, adding orange-flower-water.

2. 2

   Add cold water, let stand for 2-3 hours, strain and bottle.

3. 3

   Mix with water and sweeten when needed.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 128. The excerpt below is the record exactly as published.

Almond Milk. — Blanch and pound four ounces of sweet and six bitter almonds to a paste, adding a few drops of orange- flower-water every now and then, to prevent oiUng. Add a quart of cold water, and let it stand two or three hours, then strain and bottle for use. A table-spoonful of brandy may be added if Uked. "^.Vhen wanted, a Uttle water must be mixed with the milk, and sweetened, and it wiU be found to be a veiy refreshing beverage for feverish patients. Time, four hours. Probable cost, 4d. Sufficient for a quart of milk. Almond NoUfat. — Blanch and chop roughly six ounces of sweet and five bitter almonds, and put them in a cool oven tiU they are shghtly browned. Put three ounces of sifted sugar into a saucepan, and when it is dissolved throw in the almonds, and mix all together for a few minutes. The ahnonds must be hot when they are put into the saucepan. Spread ALM (7) ALM the paste about a quarter of an inch thick, quickly and evenly on a well-oiled slab, cut it into fingers, strew some small white comfits over these, and arrange them in a pile. Or, the nougat may be spread on a well-oiled pie- dish, and when it has taken the form, turned upon a dish. Tho nougat should be made and moulded as quickly as possible, or it will harden. Probable cost, 9d., for this quantity. Sufficient for a small dish. Almond Omelet. — Beat four eggs with a little milk for a minute or more. Have ready as many sweet almonds as may be wished, blanched and pounded. Put into an omelet- pan a piece of butter the size of a large egg; let it be quite hot, but not bro-mied ; pour in the mixture, stirring it gently until it begins to set. Then aiTange it nicely, lay the pounded almonds on the top, and double the omelet over, to cover the almonds completely. Keep shaking the pan, and add a little butter if it seems likely to stick. When it is a nice golden-brown, place it on a hot dish, and cover -svith a little sifted sugar. Time, five minutes to fry. Probable cost, 7d. Sufficient for two persons. Almond Paste (To Make Quickly). — Pound as many almonds as are required, moijteningwith white of egg to prevent oiling, and then roll them -s^-ith a rolling-pin until they are smooth. They will be nicer if they have been kept in a warm place. This quickly-made ahnond paste is very useful for garnishing pastry. Almond^ Pastry.— Blanch and pound to a paste three ounces of almonds and a little rose-water. Add to them gradually four ounces of loaf sugar and an equal weight of fine flour. Stii' in the well- whisked whites of two eggs, and roll out on a pastry-board. Stamp out any pretty shapes that may be fancied ; bake in a moderate oven, and keep in a diy place in a tin box to ornament sweet dishes of any descrip- tion. Time to bake, eight or nine minutes. Probable cost, 8d. Almond Pudding, Boiled.— Blanch and pound with a little water three ounces of sweet and four or five bitter almonds; add a pint of new milk, sugar to taste, a little nutmeg, a table-spoonful of flour mixed smoothly, a table-spoonful of grated bread-crumbs, two eggs well beaten, and lastly, the whites of two eggs whisked to a froth. Pour the mixture into a well-buttered mould, and boil quickly for three-quarters of an hour. AVhen done, let it stand for a few minutes before turning out. Probable cost. Is. Sufficient for four persons. Almond Pudding, Jewish.— Put four ounces of sweet almonds

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