/ck/ - Food & Cooking

>>12487752
To make Almond butter after the best and newest manner.

TAke a pound of Almonds or more, as ye wil, blanch them in cold water, or in warme, as ye may haue leysure: after the blanching, let them lie an howre in colde water: then stampe them in fair cold water as fine as ye can: then put your Almondes in a cloth, and gather your cloth round vp in your hands, and presse out the milke as much as you can, if ye thinke they bee not small ynough, beat them againe, and so get out milke as long as you can. Then set it on the fyre, and when it is ready to seeth, put in a good quantitie of salt, and Rosewater, that will turne it, and after it is in, let it haue one boyling, and then take it from the fyre, and caste it abroade vpon a linnen cloth, and vnderneath the cloth, scrape off the whey as long as it will runne. Then scrape together the butter into the midst of your cloath, and binde the cloth together, and let it hang as long as it will drop. Then take peeces of Sugar, as much as yee think wil make it sweet, and put thereto Rosewater a litle, as much as wil melt the Sugar, and fine powder of Saffron, as ye think wil collour it, and let both your Sugar and Saffron steepe together in that litle quantitie of Rosewater, & with that season vp your butter when you will make it.