To make orgeat paste, blanch, mix together, and pound in a mortar
till perfectly smooth, three quarters of a pound of shelled sweet
almonds, and one quarter of a pound of shelled bitter almonds;
adding frequently a little orange flower or rose water, to keep
them from oiling; and mixing with them, as you proceed, a pound of
fine loaf-sugar that has been previously powdered by itself. When
the whole is thoroughly incorporated to a stiff paste, put it into
little pots and close them well. It will keep five or six months,
and, when you wish to use it for a beverage, allow a piece of
orgeat about the size of an egg to each half pint or tumbler of
water. Having well stirred it, strain the mixture through a
napkin.
To make liquid orgeat for present use; blanch and pound in a
mortar, with rose water, a quarter of a pound of sweet and an
ounce and a half of bitter almonds. Then sweeten three pints of
rich milk with half a pound of loaf-sugar, and stir the almonds
gradually into it. Boil it over hot coals; and as soon as it comes
to a boil, take it off and stir it frequently till it gets cold.
Then strain it, add a glass of brandy, and put it into decanters.
When you pour it out for drinking dilute it with water.