Almond Syrup
Product Description
This recipe is taken directly from the book, "Lee's Priceless Recipes: 3000 Secrets for the Home, Farm, Laboratory, Workshop and Every Department of Human Endeavor" by Dr. N.T. Oliver. Published in Chicago by Laird & Lee, Publishers. Circa 1895.
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Almond.
1. Sweet almonds 1 pound, bitter almonds 1 ounce; blanch, beat them to a smooth paste and make an emulsion with barley water 1 quart, strain; to each pint add of sugar 2 pounds and a tablespoonful of orange flower water, put the mixture in small bottles and keep in a cool place; a little brandy assists in the preservation.
2. Sweet almonds 8 ounces, bitter almonds 2 ounces; blanch, beat in a marble mortar with a wooden pestle to a paste, adding gradually of water 16 fluid ounces, or orange flower water 3 fluid ounces; after straining through a flannel, dissolve 3 pounds of sugar in each pint of the mixture.
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Almond.
1. Sweet almonds 1 pound, bitter almonds 1 ounce; blanch, beat them to a smooth paste and make an emulsion with barley water 1 quart, strain; to each pint add of sugar 2 pounds and a tablespoonful of orange flower water, put the mixture in small bottles and keep in a cool place; a little brandy assists in the preservation.
2. Sweet almonds 8 ounces, bitter almonds 2 ounces; blanch, beat in a marble mortar with a wooden pestle to a paste, adding gradually of water 16 fluid ounces, or orange flower water 3 fluid ounces; after straining through a flannel, dissolve 3 pounds of sugar in each pint of the mixture.
