Burnt Almonds
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- a pound of shelled sweet almonds
- a pound of loaf-sugar
- a pint of water
- two spoonfuls of cochineal powder
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Take a pound of shelled sweet almonds, a pound of loaf-sugar, and half a pint of water.
- Melt the sugar in the water, and then set it over the fire.
- Put in the almonds, and stir them about till they are well dispersed through the sugar.
- Let them boil, and when you hear the almonds crack, they are sufficiently done.
- Take them off, and stir them till they are dry, and then put them into a wire sieve, and sift from them the loose sugar.
- Put this sugar again into the pan, with sufficient water to moisten it, and let it come to a boil.
- Then put in two spoonfuls of cochineal powder to color it red;
- add the almonds, and stir them over the fire till they are quite dry.
- Put them away in glass jars.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve