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Take New almonds


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Take new almonds, and with a knife carefully remove the outer skin, then poke a hole in the middle of each almond. When this is done, put the almonds in sweet water and leave them for five or six days, but change the water every day. Then, after five or six days take the almonds out of the water and place (on a cloth?), and leave them there for a whole day to drain and dry. Then have enough excellent honey for these almonds; make it boil and cook it well and sufficiently, and skim it. And when it is cooked and cooled, put a clove in the hole of each almond, place the almonds in a good clay pot, add (item, it may be done with preserved nuts, but they must stay in water nine days and the water must be changed every day;) enough of the cooked honey to cover the almonds completely and they can be eaten after two months.

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