Almond Rock (french)
From Modern Cookery Illustrated (1946).
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A historical recipe
Modern Cookery Illustrated, by Lydia Chatterton (1946).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- + Ib.
- Sweet Almonds—1 dessertspoon Salad Oil.
- | Blanch the almonds, put them in a baking tin and sprinkle them with the oil.
- Put them in a moderate oven and stir them about occasionally until they are nice and brown.
- Make butterscotch as previous recipe, but using half the quantities.
- Grease some patty pans with butter and build a mound of almonds in each, putting a little liquid butterscotch between the layers, and then pouring some of the mixture gently over the whole, so that they are nicely coated.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Wooden spoon