Almonds Perdu

Ingredients

• three ounces of sweet almonds
• the white of an egg
• coarse white sugar

Method

1. 1

   Blanch the almonds, cover them with the mixture used for stuffed walnuts, dip in egg white, and roll in coarse white sugar.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 23. The excerpt below is the record exactly as published.

the white of an egg to a stiff froth with one teaspoonful of vanilla and one teaspoonful of water, then add gradually one pound of icing sugar, until the mixture forms a stiff paste. Work it very smooth 128 "The Child'^s Cookery Book with a spoon, and then form it into balls and place each ball between two halves of walnuts. The walnuts may be bought ready cracked and dried at any grocer’s. Baby^s Kisses To one pound of loaf sugar add a tea- cupful of water, stir it over a slow fire till it is melted. Add a teaspoonful of essence of lemon and stir well. When the mixture bubbles take it off the fire and stir It for a few minutes, then let drops of it fall on an oiled dish. Let the drops cool and then remove them to a warm place to dry thoroughly. The point of a knife will remove these best from the plate. Rose Leaf Comfits Collect half an ounce of red, sweet' smelling rose leaves, dry them carefully, and pound them in a mortar to a fine dust 129 I The Child^s Cookery Book Mix the dust__with one pound of castor sugar, and make it into a stiff paste with the juice of one or two lemons. Stir over the fire till boiling, then add four drops of cochineal, and drop the mixture on an oiled dish. Let the drops dry in a warm place till next day. Almonds Perdu Blanch three ounces of sweet almonds (the best), cover them with the same mix- ture as that which is used for stuffed walnuts. Dip them in white of egg, and roll them in coarse white sugar

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