Orgeat Syrup

Sirop d’Orgeat

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Sweet Almonds
  • 4 Ounces of Bitter Almonds
  • 4 C

Method

Do not throw the almonds into hot water and blanch them, as in other recipes for Almonds, but throw them into cold water, after shelling them, until the peeling of skin comes off easily. Then mash them and pound in a mortar till they are reduced to a fine powder, adding, from time to time, a little water and the well-grated zest of a lemon. When this paste is perfectly made, moisten it with one