Florence Paste

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Time
Cook: 8 min Total: 8 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Blanch and chop finely half a pound of almonds, and put them into a pan with half a pound of caster sugar, half a gill of brandy or liqueur, the strained juice of a good lemon, and a saltspoonful of carmine
  2. stir these altogether over the fire, letting them cook for seven or eight minutes, being careful the paste does not discolour
  3. line the mould with this while the mixture is hot, pressing it well into the shape of the mould, and leave it untouched until the paste is cold and dry
Original Text · last edited 4 days ago
Florence Paste is another material for cases. Blanch and chop finely half a pound of almonds, and put them into a pan with half a pound of caster sugar, half a gill of brandy or liqueur, the strained juice of a good lemon, and a saltspoonful of carmine; stir these altogether over the fire, letting them cook for seven or eight minutes, being careful the paste does not discolour; line the mould with this while the mixture is hot, pressing it well into the shape of the mould, and leave it untouched until the paste is cold and dry.
Notes
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