[Sca-cooks] I need help in how to use antique mold

Fri Apr 4 19:15:01 PST 2003

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If you must get essential almond oil, make sure it's food grade and labeled "FFPA" (free from Prussic Acid).  Commercial essential oil of almond is actually derived from apricots...  and frightfully expensive.
Regards,
Brekke

----- Original Message -----
From: Phil Troy/ G. Tacitus Adamantius
Sent: Friday, April 04, 2003 8:51 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] I need help in how to use antique mold

Also sprach Huette von Ahrens:
>Almond oil.  Why didn't I think of that?!
>[SMACK! the sound of me hitting my forehead with
>my hand]
>
>Huette

Just a small warning; maybe this'll seem really obvious, in which
case I apologize. Make sure what you get is actually almond oil, and
not bitter almond essential oil, or some derivative thereof.

Countess Brekke would be the one to talk to on potential dangers
here; I gather this type of thing is her mundane profession.

However, if you're sure what you've got is just the oil squeezed from
regular almonds, you should be fine.

Adamantius

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