Almond Paste for Wedding Cake
From Common-sense papers on cookery, 1880
Avoid making the paste too soft.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 97. The excerpt below is the record exactly as published.
jib. of almonds, and having skinned them by throwing them into boiling water, rubbing off the skins and then throwing them into cold water in order that they may not lose their colour, pound them very thoroughly in a mortar with 1 lb. of the finest white sugar, add a very little orange-water, and sufficient white of eggs to make it all into a soft paste
Cook this with the app: pantry check, scaling, and the assistant.