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A French Dish*
Original Source: Elinor Fettiplace's Receipt Book
Blanche almonds in cold water, the beat them veries smale, then take boyled rice, & beat them together with sugar, and rosewater, then moulde them in flower like flat cakes, then frie them in butter & then put sugar on them, and serve them.
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A Syllabub
Original Source: Digbie
Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums; and into a large Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream. This Syrup is very quick of the fruit and very weak of Sugar; and therefore makes the Syllabub exceeding well tasted. You may also use the Syrup used in the like manner in the drying of Cherries.
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Almond Butter*
Original Source: Elinor Fettiplace's Receipt Book
To Make Almond Butter
Take a pound of Almonds, blanch them in cold water, then grinde them in a mortar verie finelie, strain them with a good deale of faire water, & set them over the fire, & put theirin a little rose water, & a little salt & sugar, stir it over the fire, till it begin to break, then take it from the fire, & put it into a cloth, so that all the whey may run from it, then put it together with a spoon, & so let it hang upon a staff untill all the whey be run out, very cleane, when the whay is run out, beat it againe in a morter, & then put it into dishes. |
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Almond Puddings*
Original Source: Elinor Fettiplace's Receipt Book
To make almond puddings
Take a pound of almonds blanch them in cold water, then beat them verie smale, then put to the some crums of white bread, and the yelks of six eggs and some rose water and some sugar, and some mace, cut smale, & some thick cream warmed, & some biefe suet, cut smale, mingle all these together, & fill the gutts, & so boile them. |