Melting Almond Paste
From A guide to modern cookery, 1909
Serves 10
The melting paste may be varied at will by an increase or decrease in the quantity of sugar.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 403. The excerpt below is the record exactly as published.
MELTING ALMOND PASTE (For Stuffing and Imitating Fruit) Pass eight oz. of dry, skinned almonds through the crusher Place them in the mortar, together with the selected aromatic essence; either a tablespoonful of vanilla sugar or a small glassful of liqueur; and add to them, little by little, working the while with the pestle, one lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.