Orgeat (No. 81)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 1.0 quart
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

one pound of Jordan, and one ounce of bitter, almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
one pound of Jordan, and one ounce of bitter, almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half a gill of orange-flower water
one pint of rose and one pint of spring-water ↝ Water, tap [Tap water]
one pint of rose and one pint of spring-water ↝ Water, tap [Tap water]
three pints of clarified sugar or water ↝ Sugar, NFS [Sugars and honey]

For present use

one quart of water ↝ Water, tap [Tap water]
one quart of milk ↝ Milk, NFS [Milk, reduced fat]
a pint of capillaire or clarified sugar

Instructions (7)

Pound very fine one pound of Jordan, and one ounce of bitter, almonds, in a marble mortar, with half a gill of orange-flower water to keep them from oiling.
then mix with them one pint of rose and one pint of spring-water.
rub it through a tamis cloth or lawn sieve, till the almonds are quite dry, which will reduce the quantity to about a quart.
have ready three pints of clarified sugar or water, and boil it to a crack (which may be known by dipping your fingers into the sugar, and then into cold water; and if you find the sugar to crack in moving your finger, it has boiled enough).
put in the almonds; boil it one minute, and when cold put it into small bottles close corked.
a table-spoonful of which will be sufficient for a tumbler of water: shake the bottle before using.

Obs. - For present use

If the orgeat is for present use, the almonds may be pounded as above, and mixed with one quart of water, one quart of milk, a pint of capillaire or clarified sugar, rubbed through a tamis or fine sieve, and put into decanters for use.

Original Text

Orgeat.—(No. 81.)

Pound very fine one pound of Jordan, and one ounce of bitter, almonds, in a marble mortar, with half a gill of orange-flower water to keep them from oiling; then mix with them one pint of rose and one pint of spring-water; rub it through a tamis cloth or lawn sieve, till the almonds are quite dry, which will reduce the quantity to about a quart: have ready three pints of clarified sugar or water, and boil it to a crack (which may be known by dipping your fingers into the sugar, and then into cold water; and if you find the sugar to crack in moving your finger, it has boiled enough); put in the almonds; boil it one minute, and when cold put it into small bottles close corked; a table-spoonful of which will be sufficient for a tumbler of water: shake the bottle before using.

[384]Obs.—If the orgeat is for present use, the almonds may be pounded as above, and mixed with one quart of water, one quart of milk, a pint of capillaire or clarified sugar, rubbed through a tamis or fine sieve, and put into decanters for use.

Notes

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