Posted by: hearttohearthcookery | December 9, 2023

Stampe Very Finelye-A Taste of Hearth Cookng

 

After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater.  Pictured is the almond paste thus made.

After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater.  Pictured is the almond paste thus made.

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Posted in Almonds, confectionery, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: , , , ,

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