Syrup of Orgeat

Ingredients

• a pound of sweet almonds
• two ounces of bitter almonds
• half a table-spoonful of cold water
• three pints of cold water
• a quarter of a pint of orange-flower water
• a gallon of clarified syrup
• a little drop of olive oil

Method

1. 1

   Blanch the almonds and rub them into a paste, adding cold water.

2. 2

   Mix with cold water and strain through a cotton bag.

3. 3

   Combine with orange-flower water and clarified syrup, boil until thickened, then cool and bottle.

4. 4

   Add olive oil to preserve.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1957. The excerpt below is the record exactly as published.

Syrup of Orgeat. — Blanch a pound of sweet and two ounces of bitter almonds; rub them in a mortar to a smooth paste, adding now and then half a table-spoonful of cold water to prevent them from oiling. Mix the paste gradually with three pints of cold water ; strain it tlirough a cotton bag, squeezing the bag well to get out all the goodness of the almonds. Mix with this emulsion a quarter of a pint of orange-flower water. Now make a gallon of clarified syrup, pass it through a jelly-bag, set it on the fire, and boil it up. "^^Tien approaching to a proper consistence, stir in the emulsion gradually so as to check the boiling a little. Let it now continue to boil until it is done enough. Put it to cool. Bottle the syrup while still warm, agitating it before you pour it into the bottles. Ijet it stand till quite cold before you cork it. To make it keep better, pour a little di-op of olive oi

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