This section is from the book "Miss Leslie's Complete Cookery", by Miss Leslie. Also available from Amazon: Miss Leslie's Complete Cookery.
Blanch some almonds, soak them in cold water, and then pound them to a smooth paste in a marble mortar; adding at intervals a little rose water.
Thick cream will communicate a white colour.
These preparations may be used for jellies, ice creams, blanc-mange, syllabubs, icing for cakes; and for various articles of confectionary.
© 2007-2018 StasoSphere.com