Almond Syrup (or Orgeat)

Ingredients

• three ounces of sweet almonds
• four or five bitter almonds
• one quart of milk and water
• sugar to taste

Method

1. 1

   Blanch and pound almonds with rose-water.

2. 2

   Gradually add milk and water, then sugar.

3. 3

   Boil and strain.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 130. The excerpt below is the record exactly as published.

two ounces of sweet almonds with a little water. Add two table-spoonfuls of finely-sifted sugar, two ounces of clarified butter, two table-spoon- fuls of flour. When these are thoroughly mixed, add the beaten yolks of two eggs, and a cupful of cream. Well oil about a dozen PATTY-PANS. patty-pans, and half fill them wicn the mix- ture. Bake in a moderate oven for half an hour. Probable cost, Is. Serve one for each person. Almond Sauce for Paddings.— Boil gently a quarter of a pint of water and half that quantity of new milk. Pour this slowly, when boiUng — stirring aU the time — upon a ALM (8) ALM dessert-spoonful of arrowroot, mixed with a little water. Add sugar to taste, the beaten yolk of an egg, and twenty drops of the es- sence of sweet almonds. Serve in a tureen. Do not pour the sauce over the pudding, as every one may not like the flavour. A Uttle brandy may be added. Time, about ten minutes to bod. Probable cost, 4d. Sufficient for a me- dium-sized jjudding. Almond Sauce (another way). — Blanch and pound two ounces of sweet almonds with a few drops of water. Pour over them, boiling, half a pint of new milk. Mix a tea-spoonful of flour smoothly with a little water and the yolk of one egg. Stir all together briskly, over a moderate fire, until it froths. Serve with any sweet pudding. Time, ten minutes to boil. Probable cost, 6d. Sufficient for a medium- sized pudding. Almond Soup.— Boil gently four pounds of lean veal, or an old fowl, with the scrag end of a neck of mutton, iu sufficient water to cover it, until the meat is thoroughly cooked, and the gravy good. Strain it and put it again upon the fire, with five or six cloves and a little mace. Blanch and pound one pound of sweet almonds and the hard-boiled yolks of four eggs ; beat these weU together, and add them slowly and smoothly to the stock when it is cool. Boil again, stirring constantly ; thicken with a little flour and butter, and just before serving, add a tea-cupful of cream. Time, three to four hours. Probable cost, 3s. per quart. Sufficient for six or eight persons. Almond Spice Biscuits. — Put two pounds of loaf sugar into a saucepan with sufficient water to dissolve it. Have ready two pounds of flour, mixed with two pounds of sweet almonds blanched and pounded, a whole nutmeg grated, the rind of a lemon finely chopped, a tea-spoonful of ground ginger, and a little sugar. Pour the hot syrup into this mixture, and make it into a stift' paste. Roll it into a long, thick piece, and bake in a quick oven. When sufficiently cooked, cut it into convenient pieces, which should be placed before the fire for a little while to dry. These biscuits should not be exposed to the air. Time to bake, about an hour. Probable cost, 3s. 6d. Almond Sponge- Cake.— Take half a pound of loaf sugar, rub the rind of a lemon on two or three of the lumps, and crush the whole to powder. Then take five eggs, separate the whites from the yolks, and beat the latter for some minutes ; then shake in the sugar gra- dually, and beat together. Let the whites be beaten to a solid froth, and add them to the rest, gently stu-ring in the flour, with about twenty di-ops of the essence of almonds. Fill a well-oiled tin three parts full, and bake in a moderate oven. Time to bake, about an hour. Probable cost, Is. Sufficient for a moderate- sized mould. Almond Syrup (or Orgeat) .— Blanch and pound three ounces of sweet and four or five bitter almonds thoroughly, adding a little rose-water to prevent oiling. Add gradually one quart of milk and water, and sugar to taste

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