Almonds Recipies

---To make Almond Cake---(Seventeenth Century)
'Take one pound of Jordan almonds, Blanch ym into cold water, and dry ym in a clean cloth: pick out these that are nought and rotten: then beat ym very fine in a stone mortar, puting in now and then a little rose water to keep ym from oyling: then put it out into a platter, and half a pound of loaf sugar beaten fine and mixt with ye almonds, ye back of a spoon, and set it on a chafing dish of coals, and let it stand till it be hott: and when it is cold then have ready six whites of eggs beaten with too spoonfuls of flower to a froth, and mix it well with ye almonds: bake ym on catt paper first done over with a feather dipt in sallet oyle.'
---Almond Butter---(Seventeenth Century)
'Seeth a little French Barly with a whole mace and some anniseeds to sweeten but not to give any sensible tast: then blanch and beat the almonds with some of the clearest of the liquor to make the milke the thicker, and strain them, getting forth by often beating what milk you can: seeth the milke till it thicken and bee ready to rise, and turne it with the juice of a lemon or salt dissolved in rose water: spread the curd on a linnen cloath that the whey may run out, and let it hang till it leave dropping: then season the butter that is left with rose water, and sugar to your liking.'
---To make Almond Milk---(Seventeenth Century)
'Take 3 pints of running water, a handfull of Raisins of the Sun stoned, halfe a handfull of Sorrell as much violet and strawberry leaves, halfe a handfull of the topps and flowers of burrage (borage), as much of Buglass, halfe a handfull of Endive, as much Succory, some Pauncys (Pansies), a little broad time and Orgamen (Marjoram), and a branch or two of Rosemary, lett all these boyle well together; then take a good handfull of French Barley, boyling it in three waters, put it to the rest, and lett them boyle till you think they are enough, then pour the liquor into a basin, and stampe the barley and reasons, straining them thereto; then take a quarter of a pound of Sweet Almonds, blanch them and pound them thrice, straining them to the other liquor; then season it with damask rosewater to your liking.'
---A Paste for ye Hands---(Seventeenth Century)
'Take a pound of sun raysens, stone and take a pound of bitter Almonds, blanch ym and beat ym in stone morter, with a glass of sack take ye peel of one Lemond, boyle it tender; take a quart of milk, and a pint of Ale, and make therewith a Possett; take all ye Curd and putt it to ye Almonds: yn putt in ye Rayson: Beat all these till they come to a fine Past, and putt in a pott, and keep it for ye use.'