Orgeat Paste
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. Its words name: a substance or vessel no longer considered safe, food kept without cooking or cold storage. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- 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.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 2 ingredients
- a pound of shelled bitter almonds
- a tumbler of cold water
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
Chef Wood
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- Take half a pound of shelled bitter almonds, and a pound and a half of shelled sweet almonds.
- Blanch them, and pound them in a mortar one or two at a time, pouring in frequently a little rose-water, which will preserve their whiteness and prevent them from being oily and heavy.
- Pound them to a fine smooth paste, and then mix them with a pound and a half of loaf-sugar finely powdered.
- Put the mixture again into the mortar, a little at a time, and pound it awhile that the sugar and almonds may be thoroughly incorporated;
- adding still a little rose-water.
- When done, put it away in small covered pots or glasses, and it will keep several months in a cool dry place.
- It makes a very fine drink.
- When you want to use it, put a small piece into a tumbler of cold water, and stir it till dissolved.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Wooden spoon