Ingredients
1 pound sweet almonds, blanched
1 pound loaf sugar
Juice of 3 lemons
Directions
Blanch the almonds with a sharp knife split each into several parts.
Spread them over a large dish and place in a slow oven.
Powder the loaf sugar, and put it in a preserving-pan without any water at all, and set it on the black of the stove, or over a gentle fire and stir with a wooden spoon till the sugar is nearly dissolved.
The almonds should not be allowed to brown in the oven.
Take them out and mix them with the juice of 3 lemons, and put the almonds, a few at a time, into the melted sugar, and allow them to simmer until a thick paste is formed, taking care to stir hard all the time.
Prepare a mold or square tin, well greased inside with olive-oil, and into it pour the mixture, smooth it evenly, and set it in a cool place to harden; then cut it into oblong blocks with a buttered knife.
Notes
The recipe in this entry was taken from "Around-the-World Cook Book, The Culinary Gleanings of a Naval Officer's Wife" which was written by Mary Louise Barrol. It was published in New York by The Century Co. in 1913. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary melfi.
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