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.

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.

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.

Original Source: Elinor Fettiplace's Receipt Book

To make almond milk to drink before supper.

Take french barligh water & put to it some of the mornings creame, & some mase & sugar candy, so let it boile together, then have almonds blanced, & beaten, & straine them with this licour, & so drink it an hower before supper.