Posted by: hearttohearthcookery | December 5, 2024
Sugar and Nutmeg-A Taste of Hearth Cooking
After the blanched almonds have been finely beaten with rose-water for the receipt (recipe) How to make an Almond Tart take an equal weight of sugar and some grated nutmeg and mix with the ground almonds.
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Posted in food history, confectionery, culinary history, food, receipts, recipes, Almonds | Tags: food history, confectionery, foodways, culinary history, food
