Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of fresh jordan almonds
- an ounce of bitter almonds
- seven eggs
- 8 eggs
Directions
Blanch a pound of fresh Jordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so; pound them to an exceedingly smooth paste, with a little white of egg, then whisk to a firm solid froth the white of seven eggs, or of eight, should they be small; mix with them a pound and a half of the finest sugar; add these by degrees to the almonds, whisk the whole up well together, and drop the mixture upon wafer-paper, which may be procured at the confectioner’s: bake the cakes in a moderate oven a very pale brown. It is an improvement to their flavour to substitute an ounce of bitter almonds for one of the sweet. They are sometimes made with an equal weight of each; and another variety of them is obtained by gently browning the almonds in a slow oven before they are pounded.
Jordan almonds blanched, 1 lb.; sugar, 1-1/2 lb.; whites of 7 or 8 eggs: 15 to 20 minutes.