Chocolate Almonds and Raisins, 2

Ingredients

• 2 oz. stoned raisins
• 2 oz. sweet almonds
• 1 tea-sp. brandy
• 1 tea-sp. lemon juice
• Castor sugar
• Covering chocolate

Method

1. 1

   Chop the almonds and raisins rather finely or put them through the mincing machine.

2. 2

   Add to them the lemon juice and brandy, and enough castor sugar to make a stiffish paste.

3. 3

   Form this into small balls or other shapes, using a little icing sugar.

4. 4

   Place on a papered tray, and set aside until next day to dry.

5. 5

   Then cover with chocolate as directed in Recipe 2882.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 968. The excerpt below is the record exactly as published.

Chocolate Almonds and Raisins, 1 Jordan almonds. I Covering chocolate. Muscatel raisins. j Blanch some fine large Jordan almonds, and toast them in the oven to a nice brown colour. Remove the seeds from about the same number of muscatel raisins, and wipe them well in a clean towel. Choose raisins with as thin skins as possible. Then coat these, one at a time, with rather thick covering chocolate, and decorate them with a neatly-cut half almond on the top of the chocolate raisins, and a small seeded raisin on the top of the almonds. Notes. — A more elaborate sweet may be made bv surrounding the almond with a thin coating of almond paste, and putting a small ball of almond paste inside the raisins before coating them with chocolate. Or, another way is to coat the almonds and raisins with fondant covering before coating them with chocolate. Or yet another method is to toast and chop the almonds, seed and chop the raisins, and mix them with double their weight of fondant, flavour with vanilla, form into centres and cover with chocolate. 604 COOKERY FOR EVERY HOUSEHOLD 2892. Chocolate Almonds and Eaisins, 2 2 oz. stoned raisins. 2 oz. sweet almonds. 1 tea-sp. brandy. 1 tea-sp. lemon juice. Castor sugar

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