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Almond Cake

  • 2 pounds of loaf sugar
  • 2 pounds of almonds
  • 1 pint of water
  • 4 spoonfuls of scraped cochineal
Take two pounds of loaf sugar and two pounds of almonds; place them into a stew-pan with a pint of water, set them over a clear coal fire, and let them boil till you hear the almonds crack; then take them off the fire and stir them till they are quite dry. Afterward, place them into a wire sieve and sift all the sugar from them. Put the sugar into the pan again, with a little water, give it a boil, put four spoonfuls of scraped cochineal to the sugar to color it, place the almonds into the pan, keep stirring them on the stove until they become quite dry, and then place them into glasses. They will keep twelve months.
Submitted by Cassyjean - Torrington, CT Oct 19, 2009 15 min 30 min 45 min
Recipe Rascal