Almond Paste for Ornaments and Croquantes

Ingredients

• an equal weight of sugar-powder
• eight to ten times its weight of water
• a little cobalt blue
• the amount of gum tragacanth solution

Method

1. 1

   Make a purée of Jordan almonds and mix with sugar over heat.

2. 2

   Prepare a solution of gum tragacanth in water, filter, and incorporate with the almond mixture until smooth and plastic.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 231. The excerpt below is the record exactly as published.

Almond Paste for Ornaments and Croquantes is pro- duced in two stages. Make a pur6e of Jordan almonds, and incorporate with it an equal weight of sugar-powder in a casserole over the fire. Produce a solution of gum dragon or tragacanth in eight to ten times its weight of water, and filter it by pressure through a cloth. Incorporate this solu- tion as well as a quantity of finely-powdered sugar, equal APPLICATIONS OF FLOUR-PASTE 365 in weight to the weight of the combined almond puree and sugar, with this latter, using both hands for the kneading on the slab, until the compound represents a white, stiff, smooth, compact, plastic body. The paste looks better if a little cohalt blue be added to it. Starch may also be added, but the paste then requires ' double the amount of gum tragacanth solution

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