Fine Almond Cakes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Take a pound of Jordan almonds, blanch them, beat them very fine with a little orange-flower water, to keep them from oiling.
  2. Take a pound and a quarter of fine sugar, boil it to a candy height.
  3. Put in your almonds.
  4. Take two fresh lemons, grate off the rind very thin, and put as much juice as to make it of a quick paste.
  5. Put it into your glasses, and set it into your stove, stirring them often, that they do not candy.
  6. So when it is a little dry, put it into little cakes upon sheets of glass to dry.
Original Text
To make fine Almond Cakes. TAKE a pound of Jordan almonds, blanch them, beat them very fine with a little orange-flower water, to keep them from oiling; then take a pound and a quarter of fine ſugar, boil it to a candy height: then put in your almonds; then take two freſh lemons, grate off the rind very thin, and put as much juice as to make it of a quick paſte; then put it into your glaſſes, and ſet it into your ſtove, ſtirring them often, that they do not candy: ſo when it is a little dry, put it into little cakes upon ſheets of glaſs to dry.
Notes
—