Take of gum-arabic, in powder, 2 drams,
sweet almonds, blanched,
double refined sugar, each ½ dram,
decoction of barley, 1 pint.
Dissolve the gum in the warm decoction; and when it is
almost cold, pour it upon the almonds, previously well
beaten with the sugar, and at the same time triturate them
together, so as to form an emulsion, and then filter.
The almonds are blanched by infusing them in boiling water,
and peeling them. The success of the preparation depends
upon beating the almonds to a smooth pulp, and triturating
them with each portion of the watery fluid, so as to form
an uniform mixture before another portion be added.