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To Make almond lard


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make almond lard. Take a pound of peeled almonds, & grind well until fine, moisten them with a little rose water, half a pound of sugar mixed with the almonds, then put it on the fire in a cauldron or pail, & stir it well with a spoon of wood until & long that the almonds become like paste that is workable, then mix always the almonds by hand until they are cold, then take a little of the almonds, & make a cover the size of a hand. Note that it is necessary that a little of the almonds are made red with rosette of Paris, until you see that they're red enough for your appetite, then you take that cover one upon the other firstly the white & red, after such continuing until all are one upon the other, then flatten the paste by hand all prettily, at the end that it sticks the one to the other, then cut it into slices the thickness of a little finger, & put on paper into an oven slowly without being very hot.

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