SC - oop 18th century cookery book fascimele online

[Acanthus Books]

To make almond butter you run the "milk" through the almonds several times
as they are grinding, getting as much of the good stuff out of the nuts as
possible. Then the mess is strained, and you gently heat the condensed
almond milk in a sauce pan or double boiler (agitating continually) until it
gets uncredibly thick. Almonds thicken like starch does, when grounds finely
in liquid and with applied heat. Let it cool and it gets even thicker.
Refrigerate, and it gets hard, like butter---but it does tend to weep a bit,
so be sure to drain it before serving.

I love it sweetend with some honey and a bit of orange or lemon peel in the
manufacture (not medieval), served with a dollop of seville marmalade on
some extremely crisp pastry or a croissant.

See Dawson's Huswife's Jewel for a recipe for "Almond Butter in the Newest
and Best fashion" or some similar title.

Cheers

Aoife

    original message:
I have yet to have
the almonds become "butter"  tho, the addition of water, and straining off
the liquid  -- including the nuts' oil  --  may have something to do with
that.

Caointiarn