Almond Paste

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Blanch and pound very fine half a pound of jordan almonds.
  2. Add six yolks of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to the palate with sifted sugar.
  3. Mix the ingredients thoroughly in a marble mortar.
  4. When it becomes a stiff paste roll it out, and cut it into what shapes you please.
  5. Bake them.
  6. When cold fill them with creams or jellies.
Original Text
Almond Paste. Blanch and pound very fine half a pound of jordan almonds, add six yolks[199] of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to the palate with sifted sugar. Mix the ingredients thoroughly in a marble mortar, and when it becomes a stiff paste roll it out, and cut it into what shapes you please; bake them, and when cold fill them with creams or jellies.
Notes
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