Florence Paste

Ingredients

• half a pound of almonds
• half a pound of caster sugar
• half a gill of brandy or liqueur
• the strained juice of a good lemon
• a saltspoonful of carmine

Method

1. 1

   Blanch and chop almonds, then combine with sugar, brandy, lemon juice, and carmine in a pan.

2. 2

   Cook over fire for 7-8 minutes, then line the mould with the hot mixture and leave until cold and dry.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

Florence Paste is another material for cases. Blanch and chop finely half a pound of almonds, and put them into a pan with half a pound of caster sugar, half a gill of brandy or liqueur, the strained juice of a good lemon, and a saltspoonful of carmine

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