Burnt Almonds

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Put the almonds into a stew-pan, with the same quantity of sugar, and a pint of water.
  2. Set them over a clear cool fire, and let them boil till you find the almonds crack.
  3. Then take them off, and stir them about till they are quite dry.
  4. Put them in a wire sieve, and sift all the sugar from them.
  5. Put the sugar into the pan again with a little water, and give it a boil.
  6. Then put four spoonsful of scraped cochineal to the sugar to colour it.
  7. Put the almonds into the pan, and keep stirring them over the fire till they are quite dry.
  8. Then put them into a large glass, and they will keep all the year.
Original Text
Burnt Almonds. TAKE two pound of almonds, and put them into a stew-pan, with the same quantity of sugar, and a pint of water. Set them over a clear cool fire, and let them boil till you find the almonds crack. Then take them off, and stir them about till they are quite dry. Put them in a wire sieve, and sift all the sugar from them. Put the sugar into the pan again with a little water, and give it a boil. Then put four spoonsful of scraped cochineal to the sugar to colour it, put the almonds into the pan, and keep stirring them over the fire till they are quite dry. Then put them into a large glass, and they will keep all the year.
Notes
—