Orgeat

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 (4)
Instructions (8)
  1. Blanch a pound of jordan and one ounce of bitter almonds.
  2. Pound them in a marble mortar till very fine.
  3. Then put to them a pint of pump water.
  4. Rub them through a tamis cloth till the almonds are quite dry.
  5. Add to the liquor more water to make it of a proper consistence for drinking.
  6. After which sweeten with clarified sugar, or sugarCandy, or capillaire.
  7. Then put it into a decanter.
  8. When it is to be used shake it together.
Original Text
Orgeat. Blanch a pound of jordan and one ounce of bitter almonds, pound them in[208] a marble mortar till very fine; then put to them a pint of pump water, rub them through a tamis cloth till the almonds are quite dry, and add to the liquor more water to make it of a proper consistence for drinking; after which sweeten with clarified sugar, or sugarcandy, or capillaire; then put it into a decanter, and when it is to be used shake it together.
Notes
—