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Almond Sweets (Mulbhas)
From Banquets of the nations, 1911
Serves 10
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 191. The excerpt below is the record exactly as published.
some sugar in a little water till it is crisp if a little is dropped into cold water ; then colour with cochineal and flavour with a few drops of rose. Grease a slab of slate or tin, over which pour a thin layer. 479 BANQUETS OF THE NATIONS When semi-cold, put white peas, which have been soaked, boiled, and then roasted as you would coffee beans, in rows on it, then pour the rest of the sugar over. When cold enough to handle roll into balls, a pea being in the centre of each ball. Mulbhas. (Almond Sweets.) Proceed as above, only colouring with saffron, and using skinned almonds
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Cook this with the app: pantry check, scaling, and the assistant.