Almond Milk

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

almond base

three quarters of a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
thirty bitter ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a spoonful of water ↝ Water, tap [Tap water]

liquid base

two pints of water ↝ Water, tap [Tap water]
three of milk ↝ Milk, NFS [Milk, reduced fat]

sweetener

half a pound of fine sugar
a pint of water ↝ Water, tap [Tap water]

flavoring

two spoonfuls of orange flower water
a teacupful of the best brandy ↝ Brandy [Liquor and cocktails]

Instructions (5)

Blanch and pound three quarters of a pound of almonds, and thirty bitter, with a spoonful of water.
Stir in by degrees two pints of water, and three of milk, and strain the whole through a cloth.
Dissolve half a pound of fine sugar in a pint of water, boil and skim it well.
Mix the sugar syrup with the almond milk.
Add two spoonfuls of orange flower water, and a teacupful of the best brandy.

Original Text

Another way.

Blanch and pound three quarters of a pound of almonds, and thirty bitter, with a spoonful of water. Stir in by degrees two pints of water, and three of milk, and strain the whole through a cloth. Dissolve half a pound of fine sugar in a pint of water, boil and skim it well; mix it with the other, as likewise two spoonfuls of orange flower water, and a teacupful of the best brandy.

Notes

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