ALMOND PASTE.
Jewish Recipes
Blanch half a pound of fine almonds, pound them to a paste, a few
drops of water are necessary to be added, from time to time, or they
become oily; then mix thoroughly with it half a pound of white sifted
sugar, put it into a preserving pan, and let them simmer very gently
until they become dry enough not to stick to a clean spoon when
touched; it must be constantly stirred.
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