French
From Cassell's New Universal Cookery Book (1894).
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A historical recipe
Cassell's New Universal Cookery Book, by Lizzie Heritage (1894).
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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 2 ingredients
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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- Required : four ounces of sugar, ton ounces of sweet and half an ounce of bitter almonds.
- an ounce and a half of isinglacs, and water to make up a quart.
- Cost, about 1s.
- 6d.
- Blanch and pound the almonds to paste, the sugar being added a little at cover, and leave the mixture for somo hours.
- Wring through a tammy, and add the melted isinglass;
- then mould the mixture, using a plain or garnished mould, as preferred.
- This is semiopaque and very delicious in flavour, but too costly for general use, It may be cheapened considerably by using gelatine—the best sheet for choice.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle