Boinba
From Cassell's dictionary of cookery, 1892
Serves 2
This drink is particularly delicate in taste.
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 1933. The excerpt below is the record exactly as published.
Boinba." — This a pleasant drink common in Italy. It is made by blanching about two ounces of sweet almonds, and rubbing them down to a smooth pulp in a mortar with an equal weight of sugar ; to this a single bitter almond should be added, and also rubbed down to a paste. One quart of water
Cook this with the app: pantry check, scaling, and the assistant.