To make Almond Cakes.
Take of Jordan Almonds, one pound, beat them as you doe for Almond milk, draw them through a strainer, with the yolks of two or three Eggs, season it well with Sugar, and make it into a thick Batter, with fine flower, as you doe for Bisket bread, then powre it on small Trencher plates, and bake them in an Oven, or baking pan, and these are the best Almond Cakes.
To make Paste of Almonds.
Take one pound of small Almonds, blanch them out of hot water into cold, then dry them with a cloath, and beat them in a stone Morter, till they come to Past, putting now and then a spoonful of Rose water to them, to keep them from Oyling, when they are beaten to fine past, take halfe a pound of Sugar finely beaten and searsed, put it to your past, and beat it till it will twist between your fingers and thumb, finely without knots, for then it is enough, then make thereof Pyes, Birds, Fruits, Flowers, or any pretty things, printed with Molds, and so gild them, and put them into your Stove, and use them at your pleasure.
To make a Marchpine.
Take a pound of small Almonds, blanch them, and beat them, as you doe your past of Almonds, then drive it into a sheet of past, and spread it on a botome of wafers, according to the proportion, or bignesse you please, then set an edge round about it, as you doe about a Tart, and pinch it if you will, then bake it in a pan, or Oven, when it is enough, take it forth, and Ice it with an Ice made of Rose-water and Sugar, as thick as batter, spread it on with a brush of bristles, or with feathers, and put it in the Oven againe, and when you see the Ice rise white and dry, take it forth, and stick long comfits in it, and set up a staddard in the middest of it, so gild it, and serve it.
To make White-Broth with Almonds.
First look that the Meat be clean washed, and then set it on the fire, and when it boyleth, scum it clean, and put some salt into the pot, then take Rosemary, Thyme, Hysop, and Marjerome, bind them together, and put them into the pot, then take a dish of sweet Butter, and put it also into the pot amongst the meat, and take whole Mase, and bind them in a cloath, and put them into the pot, with a quantity of Verjuice, and after that take such a quantity of Almonds as shall serve turne, blanch them, and beat them in the Morter, and then straine them with the broth when your Meat is in, and when these Almonds are strained put them in a pot by themselves, with some Sugar, a little Ginger, and also a little Rose water, then stir it while it boyle, and after that take some sliced Oringes without the kernels, and boyle them with the broth of the pot, upon a chafin-dish of coales, with a little Sugar, and then have some Sipits ready in a platter, and serve the meat upon them, and put not your Almonds in till it be ready to be served.
