Orgeat

Ingredients

• half a pound of sweet almonds
• two ounces of bitter ones
• two pints of cold water
• two pounds and a half of powdered and sifted sugar
• two ounces of orange-flower water
• two drachms of the essence of lemon

Method

1. 1

   Blanch and pound the almonds, adding a few drops of orange-flower water to prevent oiling.

2. 2

   Gradually stir in cold water, then add sugar, orange-flower water, and essence of lemon.

3. 3

   Let the mixture sit warm for 5-6 hours, then boil for 10 minutes.

4. 4

   Strain through a calico bag and bottle when cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1043. The excerpt below is the record exactly as published.

Orgeat should be made the day it is used, as it will not keep sweet long. Probable cost, 3d. Sufficient for a pint of orgeat. Orgeat, Syrup of (for flavouring sauces, cream, &c.). — Take half a pound of sweet almonds and two ounces of bitter ones. Blanch and pound them in a mortar, and whilst pound- ing keep adding a few drops of orange-ilower water to prevent oiling. Stir in by degi'oes two pints of cold water; add two pounds and a half of powdered and sifted sugar, two ounces of orange-flower water, and two drachms of the essence of lemon

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