Another Way : Put ½lb. of lump sugar and half a gill of water into a copper sugar boiler, add three drops of essence of almond, and allow it to dissolve. Place it on the fire and boil for a few minutes (a “blow” degree), then add 6oz. of ground almonds and a pinch of powdered saffron, stir well, and work in the yolk of an egg. Turn out on to a marble slab and work to a smooth paste.