Almonds, Coloured
From Cassell's dictionary of cookery, 1892
Serves 8
No specific time given.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 131. The excerpt below is the record exactly as published.
Almonds, Coloured. — Blanch and chop, not too finely, as many sweet almonds as may be required, dry them thoroughly, pour a little prepared cochineal into the hands and rub them, and keep them in a warm place. Saffron soaked in water will make them yellow, spinach-juice gi-een
Cook this with the app: pantry check, scaling, and the assistant.