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English cookbook, 1600s
Page 74
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To make almond butter Blench your almond and beat them in a marble or woden morter and when you ar beating them put in a litle sack or rosewater to keep them from oyling then put them through a search and put tender curds amongst them and worke them together with your hands adding to it two or three spoonfuls of sack then roul it out into seven or nyne litle bals and take a lam dish and sprinkle it with rose water and set on of your bals into the midle of it
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To make almond butter Blench your almond and beat them in a marble or woden morter and when you ar beating them put in a litle sack or rosewater to keep them from oyling then put them through a search and put tender curds amongst them and worke them together with your hands adding to it two or three spoonfuls of sack then roul it out into seven or nyne litle bals and take a lam dish and sprinkle it with rose water and set on of your bals into the midle of it
Szathmary Culinary Manuscripts and Cookbooks
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