Paste, Al′mond. Syn. Pasta amygdalina, P. amygdalarum, P. regia, L.; Pâte royale, Fr. Prep. 1. (Moist.)—a. Take of blanched Valentia almonds, 4 oz.; reduce them to a very smooth paste by patient pounding in a clean mortar, adding, towards the last, a little rose water, with some eau de Cologne, or 3 or 4 drops of otto of roses or neroli, or an equivalent quantity of any other perfume, according to the fancy of the artiste.
b. From bitter and sweet almonds (blanched), equal parts; rose water, q. s. It requires no other perfume.
c. To either of the preceding add of spermaceti, 1⁄2 oz. The white of an egg, or 1⁄4 oz. of white soap, is added by some makers. With about 1⁄2 dr. of powdered camphor to each oz. of the above it forms the ‘camphorated almond paste’ of the shops.
d. Take fine Narbonne honey and white bitter paste (see below), of each 1 lb.; beat them to a smooth paste, then add, in alternate portions, of oil of almonds, 2 lbs.; yolks of 5 eggs; and reduce the whole to a perfectly homogeneous pasty mass. Much esteemed. It is commonly sold under the name of ‘honey paste,’ ‘pâte royale,’ &c. In a similar manner are made nosegay, orange, rose, vanilla, and other like pastes having almonds for a basis, by merely adding the respective perfumes.
2. (Pulverulent.)—a. (Gray.) Prepared from the cake of bitter almonds from which the oil has been thoroughly expressed by drying, grinding, and sifting it.
b. (Bitter white.) As the last, but the almonds are blanched before being pressed.
c. (Sweet white.) As the last, but using sweet almonds.
Obs. All the above are used as cosmetics, to soften and whiten the skin, prevent chaps, abrasions, chilblains, &c. The honey paste, and the sweet and bitter white pastes, are those most esteemed. (See below.)
Paste, Almond. (In confectionery.) Prep. 1. Take of Valentia almonds, 3 lbs.; bitter do., 1⁄4 lb.; blanch them, and reduce them to a very smooth paste by pounding, then put them into a clean copper pan along with white sugar and good gum Arabic, of each 1 lb. (the last previously dissolved in about a pint of water;) apply a gentle heat, and stir until the whole is mixed and has acquired a proper consistence, then pour it out on a smooth, oiled, marble slab, and when cold cut it into squares.
2. As the last, but when the mixture has acquired the consistence of thick honey, setting it aside to cool; when nearly cold, the whites of 6 eggs are to be added, and heat being again gradually applied, the whole is to be stirred until it acquires the proper consistence, as before.