Almond Water
From The invalid's own book (1853).
Source and licence
From The invalid's own book (1853), printed page 12, digitised by the Internet Archive: https://archive.org/details/63830620R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- five ounces of sweet almonds
- two ounces of bitter
Method
- Blanch, that is, take the peels off by immersion in hot water, five ounces of sweet almonds, and about two ounces of bitter, rather less than more.
- Pound them to a paste in a marble mortar, with a little rose water, or orange-flower water, to prevent them oiling.
- Make a pint and a half of syrup, to which add the almonds, and let the whole simmer very gently for twenty minutes, when strain it, and add water to the taste of the invalid, also the flavouring.