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Strawberry Marzipan

Blanch one pound of sweet almonds, and boil one and one-fourth pounds of powdered sugar to the ball, put the blanched almonds into a mortar, and pound them to a fine paste, mixing them with the sugar. Crush in a muslin bag one-half pound of picked strawberries, squeeze out the juice, and add to it the paste of the almonds and syrup; mix it thoroughly together, put the mixture in a pan, and place hot ashes under it. Continue stirring until the mixture is sufficiently done, that is when a small piece laid on the back of the hand may be taken off again without sticking. Spread it on a slab, and when perfectly cold cut it into any desired shapes.