(The Domestic Cookery; a Practical Guide for Housekeepers, By an Experienced Cook and Confectioner, 1846)
Ingredients:
1 oz. bitter almonds
1 oz. sweet almonds
Boiling Water
Rose-Water
1 pint of Calf's Foot Stock
Loaf Sugar
1 pint Thick Cream
Ingredients for Coloring:
Pink: 2 pennyworth of Cochineal (red dyestuff)
1/2 teacupful of best French Brandy
Yellow: Saffron, Cold Water
Green: Spinage
White: Cream
Instructions:
Put one ounce of bitter and one of sweet almonds into a basin, pour over them some boiling water, to make the skins come off, which is called blanching, strip off the skins, and throw the kernels into cold water, then take them out, and beat them in a marble mortar, with a little rose-water, to keep them from oiling...