pound of loaf sugar, rub the rind of a lemon on
two or three of the lumps, and crush the whole
to powder. Then take five eggs, separate the
whites from the yolks, and beat the latter for
some minutes ; then shake in the sugar gra-
dually, and beat together. Let the whites be
beaten to a solid froth, and add them to the
rest, gently stu-ring in the flour, with about
twenty di-ops of the essence of almonds✪ Almond Sponge Cake. Fill
a well-oiled tin three parts full, and bake in a
moderate oven. Time to bake, about an hour.
Probable cost, Is. Sufficient for a moderate-
sized mould.
Almond Syrup (or Orgeat) .— Blanch
and pound three ounces of sweet and four or
five bitter almonds thoroughly, adding a little
rose-water to prevent oiling. Add gradually
one quart of milk and water, and sugar to taste.
Boil and strain it, when it will be ready for
use. It is a nice flavouring for sauces, pud-
dings, creams, &c., and also makes a beneficial
drink for persons affected with chest - com-
plaints. Time, quarter of an hour. Sufficient
for one quart. Probable cost, 6d.
Almond Toffy.— Boil a pound of sugar,
with half a pint of water, until it is brittle.
Throw in one ounce and a half of sweet
almonds, blanched and cut into halves, -with
two ounces of butter✪ Almond Toffy. It is done when it
hardens on a little being put into cold water.
Pour out on a well-oiled dish. Time, quarter
of an hour. Sufficient for a small dish full.
Probable cost, 8d.
Almonds, Candied.— Blanch some al-
! monds, and fry them in butter or oil until they
are nicely browned. Drain and dry them.
Boil half a pint of water with half a pound of
sugar✪ Almonds, Candied, and bring it to the candying point — that
is, boil until the sugar adheres to the finger and
thumb, when a little is taken between them
and opened. The finger and thumb must
first be dipped in cold water. Pour this
upon the almonds boiling hot, and keep on
stirring till they are cold. Time, half an hour.
Probable cost. Is. 6d. per pound.
Almonds, Coloured. — Blanch and
chop, not too finely, as many sweet almonds
as may be required, dry them thoroughly, pour
a little prepared cochineal into the hands and
rub them, and keep them in a warm place.
Saffron soaked in water will make them
yellow, spinach-juice gi-een✪ Almonds, Coloured. Pound the leaves
of the spinach, squeeze the juice, and put it
into a little jar, which must be placed in boiling
water, and then simmered gently for a few
minutes.
Almonds, Croquettes of. —Blanch
and pound a quarter of a pound of sweet
and seven or eight bitter almonds with three
table-spoonfuls of sifted sugar, the white of an
egg, and a glass of sherry or raisin wine.
Crumble a quarter of a pound of sponge-cake✪ Almonds, Croquettes of
and add it to the mixture, with the frothed
whites of three more eggs. Beat it into a
solid paste, and mould it into small balls, about
the size of a small orange. Dip them first into
egg, then bread-crumbs, then sugar ; frj- them
a few minutes in boiling butter or oil; drain
and serve. Time to fry, six minutes. Probable
cost, Is.
Page 131 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pound of loaf sugar, rub the rind of a lemon on two or three of the lumps, and crush the whole to powder. Then take five eggs, separate the whites from the yolks, and beat the latter for some minutes ; then shake in the sugar gradually, and beat together. Let the whites be beaten to a solid froth, and add them to the rest, gently stirring in the flour, with about twenty drops of the essence of almonds. Fill a well-oiled tin three parts full, and bake in a moderate oven. Time to bake, about an hour. Probable cost, Is. Sufficient for a moderatesized mould. Almond Syrup (or Orgeat) .— Blanch
and pound three ounces of sweet and four or five bitter almonds thoroughly, adding a little rose-water to prevent oiling. Add gradually one quart of milk and water, and sugar to taste. Boil and strain it, when it will be ready for
use. It is a nice flavouring for sauces, puddings, creams, &c., and also makes a beneficial drink for persons affected with chest - complaints. Time, quarter of an hour. Sufficient for one quart. Probable cost, 6d.
Almond Toffy.— Boil a pound of sugar, with half a pint of water, until it is brittle. Throw in one ounce and a half of sweet almonds, blanched and cut into halves, -with two ounces of butter. It is done when it hardens on a little being put into cold water. Pour out on a well-oiled dish. Time, quarter of an hour. Sufficient for a small dish full. Probable cost, 8d.
Almonds, Candied.— Blanch some al- ! monds, and fry them in butter or oil until they are nicely browned. Drain and dry them. Boil half a pint of water with half a pound of sugar, and bring it to the candying point — that is, boil until the sugar adheres to the finger and thumb, when a little is taken between them and opened. The finger and thumb must first be dipped in cold water. Pour this upon the almonds boiling hot, and keep on stirring till they are cold. Time, half an hour. Probable cost. Is. 6d. per pound.
Almonds, Coloured. — Blanch and chop, not too finely, as many sweet almonds as may be required, dry them thoroughly, pour a little prepared cochineal into the hands and rub them, and keep them in a warm place. Saffron soaked in water will make them yellow, spinach-juice gi-een. Pound the leaves of the spinach, squeeze the juice, and put it into a little jar, which must be placed in boiling water, and then simmered gently for a few minutes.
Almonds, Croquettes of. —Blanch and pound a quarter of a pound of sweet and seven or eight bitter almonds with three table-spoonfuls of sifted sugar, the white of an egg, and a glass of sherry or raisin wine. Crumble a quarter of a pound of sponge-cake and add it to the mixture, with the frothed whites of three more eggs. Beat it into a solid paste, and mould it into small balls, about the size of a small orange. Dip them first into egg, then bread-crumbs, then sugar ; frj- them a few minutes in boiling butter or oil; drain and serve. Time to fry, six minutes. Probable cost, Is.
Records on this page
Almond Syrup (or Orgeat)Almond Sponge CakeAlmond ToffyAlmonds, CandiedAlmonds, ColouredAlmonds, Croquettes of