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Orgeat

Orgeat Paste

• 3/4 pound of shelled sweet almonds
• 1/4 pound of shelled bitter almonds
• orange flower or rose water
• 1 pound of fine loaf-sugar

Instructions

To make orgeat paste, blanch, mix together, and pound in a mortar till perfectly smooth, the sweet and bitter almonds; adding frequently a little orange flower or rose water, to keep them from oiling; and mixing with them, as you proceed, the loaf-sugar that has been previously powdered by itself. When the whole is thoroughly incorporated to a stiff paste, put it into little pots and close them well. It will keep five or six months, and, when you wish to use it for a beverage, allow a piece of orgeat about the size of an egg to each half pint or tumbler of water. Having well stirred it, strain the mixture through a napkin.

Liquid Orgeat

• rose water
• 1/4 pound of sweet almonds
• 1 1/2 ounces of bitter almonds
• 3 pints of rich milk
• 1/2 pound of loaf-sugar
• 1 glass of brandy

Instructions

To make liquid orgeat for present use; blanch and pound in a mortar, with rose water, the sweet and bitter almonds. Then sweeten the rich milk with the loaf-sugar, and stir the almonds gradually into it. Boil it over hot coals; and as soon as it comes to a boil, take it off and stir it frequently till it gets cold. Then strain it, add brandy, and put it into decanters. When you pour it out for drinking dilute it with water.

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Source

Directions for Cookery, in its Various Branches (1840).