The dictionary of daily wants / [Robert Kemp Philp].

Robert Kemp Philp

Date:: [1861]

Credit: The dictionary of daily wants / [Robert Kemp Philp]. Source: Wellcome Collection.

30/1152 page 20

$ALP ingredients thoroughly, and bake hi patty pans lined with paste. Blanched almonds, ilb.; bitter al- monds, in; eggs, .s yolks and 4 whites; loaf sugar pounded, Jib.; butter, lib.; nutmeg, 1; nnd lemon, 1; orange flower water, wine- glassful ; brandy, wineglassful. ALMOND CllEAM.—Pound six ounces of almonds with a little rose water; mix tnth a pint and a half ol' cream which has been boiled with the peel of one lemon; add two eggs well beaten, and stir the whoie over the fire till it be thick, taking care not lo allow it to boil; sweeten it to taste, and ■when nearly cold stir in a tablespoouful of orange flower or rose water. Almonds, Goz ; cream, IJ pints; le- mon peel, 1; eggs, 2; sugar to taste; rose or orange flower water, i tablespoonful. ALMOND CUSTAKD. — Pound eight ounces of blanched almonds with a little rose watei-; add a quart of cream, and the yolks of twelve eggs well beaten; sweeten to taste, and stir over a slow lire till it becomes thick, but without allowing it to boil. tSST Almonds, Jib.; rose water few drops; cream, i quart; eggs, 12 yolks; sugar to taste. ALMOND FRITTERS.—Over a pound of blanched almonds, pour four tablespoonfuls of oi ange flower water; add a pint and a half cre:im, and let them stand for three hours, then beat into a paste; add the yolks of nine eggs well beaten ; half a dozen Naples biscuits, pounded sugar to taste; mix well together; fry in butter to ;i good colour, and serve with powdered sugar over the top. iHT Almonds, lib.; orange llo\ver watei', 4 tablespoonslul ; cream, IJ pints ; eggs, 9 yolks : Naples biscuits, G; sugar to taste. almond milk.—Pound two ounces of sweet almonds and two ounces of bitter; mix with the jiaste a pint of boiling milk' and strain through a sieve; then add two eggs well beaten, and sugar sufficient to sweeten ; put over a slow fire till it becomes thick. tjir Sweet almonds, 2oz.; bitter almonds, 20Z. ; milk, 1 pint; eggs, 2; sugar to sweeten Bufhciently. PASTE.—Pound eight ounces of bitter, and one pound of sweet almonds, blanched; add one pound of honey, and mix with a sufficient quantity of orange flower or rose water. Put into pots for use, and tie over closely with paper. ALMOND PUDDING.—Pound one ounce of bitter, and half a pound of sweet almonds, and add to thorn a tablespoonful of brandy and a wineglass full of orange flower water; soak a quai'ter of a pound oi biscuit powder in a pint ol’cream ; beat eight yolks of eggs with half a pound of moist sugar; add the peel of one lemon grated, and ii quarter of a pound of melted Imtter; mix the whole thoroughly; :ind after stirring it over the fire until it is heated, hake it in a pie dish ready lined with a jmlf paste for half an hour in a moderate oven. Ritter almonds, loz.; sweet almonds, *lb.; brandy, table.spooni’ul; orange flower water, wineglass .full; biscuit powder, Jib.; cream, i pint; eggs, 8 yolks; sugar, 41b ■ lemon peel, l; butter, Jib. • * o-. ROCKS.—Cut in small slices three-quarters ot a pound of sweet almonds, half a pound ol candied peel, and two ounces ot citron; add one pound and a half of sugar, a quarter of a pound of flour, and the i'’T roll the mixture into small sized balls, and lay them on wafer paper about an inch apart; bake them in a moderate oven, until they are of a pale brown colour. * Sweet almonds. Jib.; candied peel. 41b • flour,*^Jlb°^'’ ’ ALMOND SAUCE.—Beat tog'ether the yolks of two eggs, a teaspoonful of milk, and a tabiespoonful of sugar; stir over a hre until nearly boiling; then let it stand to cool. Mhen partly cooled, stir into it a glass of sherry, and serve in a sauce-boat, puddfng^^ is a great improvement to plum- —Tut them into cold water, and heat them slowly to scalding; then take them out and peel them quickn', throwing them into cold water as they are done. Dry them in a cloth before .serving. ALMONDS, DEVILLED.—Fry blanched alinonds in fresh butter, until they become a light brown, drain them, season with salt and ctiyenne, and serve hot as a reUsh with wine. ALMSHOUSES are asylums intended for the reception of the aged and infirm. 'The principal part of these charities are in con- nection with, and under the management ol, the various City Companies, anil other public bodies, and, generally speaking, cer- tain conditions and qualifications are neces- sary to entitle a person to the privilege of becoming an inmate in one of them. There are iu all about iSOalmshou.'^es in and about the metropolis ; for the particulars respect- ing each of which see Sampson Lout's Charities of London. ALOES, a well-known purgative, of a warm and stimulating character, generally taken in doses of from five to fifteen grains. In cases of jaundice this medicine is very eflicacious, as it acts as a substitute for the defective bile, it is also beneficial to co.stlve habits. Aloes, however, should be used with caution, as rcpe;ited doses produce irri- tation about the lower parts, and when this begins to make itself felt, even in the slight- est degree, the medicine should be imme- diately discontinued. One of the best forms of taking aloes is in the compound tincture which docs not produce the injurious effects alluded to. To destroy the extremely bitter and nauseous taste of this drug, it should be taken iu a strong solution of extract of liqiiorica To make Compound Tincture of Aloes. Macerate for ten days 2oz. each of extract of sjiikcd aloes and saffron, with a pint and a half of tincture of myrrh. Tlien strain it oil'. AIB’ACA.—This is one of the most useful and durable woollen textures worn, and iy especially useful for linings of coats, dresses, &e., aiiswcriiig all the purposes of silk, at$

The dictionary of daily wants / [Robert Kemp Philp].

Licence and re-use

Contents