Recipes For Almonds
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 37 of 825.
Chopped Almonds
Chop when partly dry, and sift through a sieve; chop again what remains on the sieve and sift as before.
Shredded Almonds
Dry freshly peeled almonds in a cloth and cut at once into shreds, lengthwise.
Almond Milk, For Curries, Blanc-Mange, Etc
Pound in a mortar half a pound of almonds, with a few spoonfuls of cold water, until the meats are reduced to a fine paste; dilute with a pint of milk, or water, and strain through a cheesecloth, pressing out all that will pass through.
Pounding Almonds
Mix the almonds with white of egg, or liquid, and pound in the mortar. Or mix with sugar and put through a meat-cutter three or four times. After forcing the nuts through the chopper the first time, adjust the machine to cut, or crush, as fine as possible.