Almond Paste
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1/2 pound fine almonds
- 1/2 pound white sifted sugar
- water
Instructions
- Blanch half a pound of fine almonds and pound them to a paste; a few drops of water are necessary to be added from time to time, or they become oily.
- Then mix thoroughly with it half a pound of white sifted sugar.
- Put it into a preserving pan and let them simmer very gently until they become dry enough not to stick to a clean spoon when touched.
- It must be constantly stirred.