Syrup— Almond.— Sirop D'orgeat
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- 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 3 ingredients
- two quarts of water
- one pound of sweet almonds
- three pounds of sugar
Contains
Tree nuts
Read from the ingredients, not verified. Check labels.
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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- Throw one pound of sweet almonds and a dozen bitter almonds into boiling water, so as to take their skins off easUy.
- Pound these in a marble mortar, putting in a little water from time to time.
- When the almonds are in a smooth paste pour in two quarts of water.
- Strain it through a cloth, and press all the liquid out of it.
- Put three pounds of sugar into a pint of water, and boil it to the fifth degree (see sugar, p.
- 258).
- Pour the almond preparation into it, stirring constantly until it begins to boil.
- Take it off the fire, and add a little orange flower water.
- When cold bottle it.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Wooden spoon
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Sieve