1259. ALMOND-PASTE, ANOTHER METHOD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. When the ingredients have been prepared as directed in the foregoing case, work about half the sugar up with the gum.
  2. Then work the almonds with part of the remainder, add both together, and manipulate them with the remaining portion of the sugar, until the whole is thoroughly incorporated.
  3. If the paste is not still enough, a little more fine-sifted sugar should be filled in.
  4. In order to obtain this paste of a pure and dazzling whiteness, a very small quantity of cobalt blue, in powder, may be worked in with it: the colour must be first mixed on a plate with a drop of water, preparatory to its being used.
Original Text
1259. ALMOND-PASTE, ANOTHER METHOD. INGREDIENTS:—Two pounds of fine-sifted sugar, eight ounces of pounded almonds, and one ounce of steeped gum-dragon. When the ingredients have been prepared as directed in the foregoing case, work about half the sugar up with the gum; then work the almonds with part of the remainder, add both together, and manipulate them with the remaining portion of the sugar, until the whole is thoroughly incorporated. If the paste is not still enough, a little more fine-sifted sugar should be filled in. In order to obtain this paste of a pure and dazzling whiteness, a very small quantity of cobalt blue, in powder, may be worked in with it: the colour must be first mixed on a plate with a drop of water, preparatory to its being used.
Notes
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