Clear Almond Cakes

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Steep the almonds in cold water till they will blanch, and as you blanch them throw them into water.
  2. Wipe them dry, and beat them in a stone mortar, with a little rose-water, and as much double-refined sugar, sifted, as will make them into clear paste.
  3. Roll them into any size you please; then dry them in an oven after bread has been drawn, so that they may be dry on both sides.
  4. When they are cold, make a candy of sugar; wet it a little with rose-water; set it on the fire; stir it till it boils, then take it off, and let it cool a little.
  5. With a feather spread it over the cakes on one side; lay them upon papers on a table.
  6. Take the lid of a baking-pan, put some coals on it, and set it over the cakes to raise the candy quickly.
  7. When they are cold, turn the other side, and serve it in the same manner.
Original Text
Clear Almond Cakes. Take the small sort of almonds; steep them in cold water till they will blanch, and as you blanch them throw them into water. Wipe them dry, and beat them in a stone mortar, with a little rose-water, and as much double-refined sugar, sifted, as will make them into clear paste. Roll them into any size you please; then dry them in an oven after bread has been drawn, so that they may be dry on both sides; when they are[234] cold, make a candy of sugar; wet it a little with rose-water; set it on the fire; stir it till it boils, then take it off, and let it cool a little. With a feather spread it over the cakes on one side; lay them upon papers on a table; take the lid of a baking-pan, put some coals on it, and set it over the cakes to raise the candy quickly. When they are cold, turn the other side, and serve it in the same manner.
Notes
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