French Almond Rock
From The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches (1883).
A historical recipe
The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches, by E Skuse and University of Leeds. Library (1883).
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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- Put into your pan 71bs.
- of loaf or white crystalized sugar, one quart of water, and £oz.
- of cream of tartar ;
- boil it as directed to the degree of crack.
- When ready, put into it 41bs.
- of sweet almonds which have been blanched and dried.
- Let the sugar then remain on the fire just long enough to boil through ;
- stir it gently with the spatula to keep the almonds off the bottom ;
- in a few minutes pour out the whole into tin frames or on the pouring plate.
- N.B.
- — To blanch and prepare the almonds, put the quantity into a pan or other vessel, pour over them sufficient boiling water to cover them, stir them up, and in a few minutes the skins will peel off them easily.
- When blanched, put them on a tray in front of a fire or in an oven to dry.
- After the almonds have been put in the sugar, be sure you stir very gently, only the one way, or it may grain.
- The addition of a little essence of lemon, just before pouring out, improves the flavour.
- The almond peeler will blanch 601bs.
- of almonds per hour, price £3 10s.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Wooden spoon
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Spatula