when it is ready to boil, put in half a quarter of a Pint
of Sack, and stir it till it run to a Curd, then strain the Whey from it
as much as may be, then beat four Ounces of blanched Almonds with
Rosewater, then put the Curd and beaten Almonds and half a pound of fine
Sugar into a Mortar, and beat them well together, then put it into
Glasses and eat it with bread, it will keep a Fortnight.
Cambridge Almond Butter Old Elizabethan Dessert Recipe
The above Old dessert recipe for Cambridge Almond Butter is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
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