Orgeat Syrup

Ingredients

• 1lb. of sweet almonds
• 1oz. of bitter ones
• the juice of half a lemon
• a pint of barley-water
• 1.5lb. of sugar
• a drachm of orange flower water
• a drachm of rectified spirit

Method

1. 1

   Blanch 1lb. of sweet almonds and 1oz. of bitter ones, mince and pound them in a mortar with the juice of half a lemon.

2. 2

   Add a pint of barley-water, rub through a sieve, and repeat with another pint.

3. 3

   To each pint of liquid, add 1.5lb. of sugar and a drachm each of orange flower water and rectified spirit.

4. 4

   Bottle and cork closely.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.

Orgeat Syrup. — Blanch llh. of sweet almonds and loz. of bitter ones, then mince and pormd them in a marble mortar to a smooth paste, moistening them with the juice of half a lemon ; when pounded, add to it a pint of barley-water, and rub it all through a sieve, or wring it through a tammy. Now pour a little of the strained hquid back on to the sediment that did not go through the sieve, and mix it well together ; add to this another pint of barley-water, and wring this also through the tammy, add it to the first lot, and to each pint of liquid allow Ijlb. of simar and a di'achm each of orange flower water

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