Recipes > Beverages > Orgeat Paste

Orgeat Paste


  • 1/2 pound of shelled bitter almonds
  • 1 1/2 pounds of shelled sweet almonds
  • rose-water
  • 1 1/2 pounds of loaf-sugar finely powdered


Blanch the almonds, and pound them in a mortar one or two at a time, pouring in frequently a little rose-water, which will preserve their whiteness and prevent them from being oily and heavy. Pound them to a fine smooth paste, and then mix them with the loaf-sugar.

Put the mixture again into the mortar, a little at a time, and pound it awhile that the sugar and almonds may be thoroughly incorporated; adding still a little rose-water.

When done, put it away in small covered pots or glasses, and it will keep several months in a cool dry place. It makes a very fine drink.

When you want to use it, put a small piece into a tumbler of cold water, and stir it till dissolved.


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Domestic French Cookery (1836).

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