Almond Paste
INGREDIENTS. 1 lb. of sweet almonds, 4 bitter ones, 1/2 lb. of very finely-sifted castor sugar, the white of an egg. AVERAGE COST for this quantity, 10d.
Blanch the almonds and dry them thoroughly; pound them well in a mortar, wetting them gradually with the white of an egg. When well pounded, put them into a small preserving pan, add the sugar, and place the pan on a small but clear fire (a hot plate is better); keep stirring until the paste ALMOND AND BLOSSOM. is dry, then take it out of the pan, put it be tween two dishes, and when cold make it into any shape that fancy may dictate, or use it for the tops of cakes.
TIME. hour.