1258. ALMOND-PASTE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Eight ounces of Jordan almonds
a pound and a half of sugar
half an ounce of gum-dragon
rather more than a gill of water
a few drops of water or lemon-juice
a few drops of water or lemon-juice

Instructions (8)

First scald the almonds, remove the skin, wash them, and allow them to steep in cold water for about twelve hours.
Next, put the gum into a galley-pot, adding to it rather more than a gill of water, cover this over with paper twisted round the edge of the galley-pot, and allow the gum to steep until it has absorbed all the water; it must then be placed in the centre of a strong cloth, which should be twisted round at each end by two persons (in the manner practised in wringing wet cloths) with considerable pressure, so as to squeeze the gum through the cloth, which must then be gathered up into a small basin.
Pound the sugar and sift it through a very fine lawn-sieve.
The almonds must now be drained on a napkin, afterwards placed in a mortar, and pounded into a very smooth paste; in order to prevent them from turning oily, while they are being pounded, it will be necessary to add a few drops of water or lemon-juice occasionally.
As soon as the almonds present the appearance of a smooth paste, rub this through a very close hair-sieve on to a plate.
Next, place the pounded almonds in a convenient-sized sugar boiler, with about one-third part of the sugar, and stir these together over a stove-fire with a new wooden spoon, working the paste briskly and carefully the whole time, in order to prevent it from burning or acquiring the least colour.
As soon as the paste ceases to adhere to the sides of the pan, turn it out on to the slab, and begin to work in the remainder of the sugar and the gum: the latter must be previously worked on the marble slab with the hand, and some of the sugar should be added at intervals.
When the whole of the ingredients have been worked together, the paste should form a white, stiff, and smooth compact body.

Original Text

1258. ALMOND-PASTE.
INGREDIENTS:—Eight ounces of Jordan almonds, a pound and a half of sugar, with half an ounce of gum-dragon.
First scald the almonds, remove the skin, wash them, and allow them to steep in cold water for about twelve hours. Next, put the gum into a galley-pot, adding to it rather more than a gill of water, cover this over with paper twisted round the edge of the galley-pot, and allow the gum to steep until it has absorbed all the water; it must then be placed in the centre of a strong cloth, which should be twisted round at each end by two persons (in the manner practised in wringing wet cloths) with considerable pressure, so as to squeeze the gum through the cloth, which must then be gathered up into a small basin. Pound the sugar and sift it through a very fine lawn-sieve.
The almonds must now be drained on a napkin, afterwards placed in a mortar, and pounded into a very smooth paste; in order to prevent them from turning oily, while they are being pounded, it will be necessary to add a few drops of water or lemon-juice occasionally. As soon as the almonds present the appearance of a smooth paste, rub this through a very close hair-sieve on to a plate. Next, place the pounded almonds in a convenient-sized sugar boiler, with about one-third part of the sugar, and stir these together over a stove-fire with a new wooden spoon, working the paste briskly and carefully the whole time, in order to prevent it from burning or acquiring the least colour. As soon as the paste ceases to adhere to the sides of the pan, turn it out on to the slab, and begin to work in the remainder of the sugar and the gum: the latter must be previously worked on the marble slab with the hand, and some of the sugar should be added at intervals. When the whole of the ingredients have been worked together, the paste should form a white, stiff, and smooth compact body.

Notes

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