This elegant syrup is thus made:
Sweet almonds 20 oz.
Bitter almonds 8 oz.
Refined sugar 9 lb.
Water 4 pints
Blanch the almonds, dry them perfectly and pound them in a mortar with
the sugar, adding gradually two thirds of the water; strain through
linen, and wash the almonds on the strainer with the remainder of the
water, and dissolve the sugar in the strained liquor by a gentle heat.
Pour the syrup into an earthenware vessel, remove the scum, and, when
nearly cold, add two ounces of orange-flower water. Put it into clean
clear glass bottles, cork well, and seal effectually.