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Almond Butter
Sep. 10th, 2006 08:17 am![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
mysticmirth.livejournal.comfrom Delights for Ladies, 1594:
Blanch your almonds, and beate them as fine as you can with faire water, two or three hours, then strain them through a linen cloth, boil them with rose water, whole mace, and aniseeds, till the substance be thick: spread it upon a faire cloth, dressing the whey from it, after let it hang in the same cloth some houres, then strain it and season it with rosewater and sugar.
from Celtic Folklore Cooking, by Joanne Asala
Blanch your almonds, and beate them as fine as you can with faire water, two or three hours, then strain them through a linen cloth, boil them with rose water, whole mace, and aniseeds, till the substance be thick: spread it upon a faire cloth, dressing the whey from it, after let it hang in the same cloth some houres, then strain it and season it with rosewater and sugar.
from Celtic Folklore Cooking, by Joanne Asala
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