Food and Drink
1 pound of almonds
10 bitter almonds
1 1/2 cups of water
2 teaspoons tartaric acid
2 1/2 cups of sugar
2 tablespoons orange water
Blanch and pound into a paste 1 pound of almonds and 10 bitter almonds.
Squeeze out the oil. Mix the remaining powder with enough water to make a paste.
Let it rest for 24 hours in a cool place. Dissolve in 1 1/2 cups of water and 2 teaspoons of tartaric acid and add the mixture to the paste.
Filter and add to the resulting liquid 2 1/2 cups of sugar 2 tablespoons of orange water (optional).
Stir until dissolved and store refrigerated.
Fortified ( extra strong ) Wines
Port, madeira and sherry are heavy, "fortified" wines, that is to say, bolstered with brandy ( or some other heavy wines ). Port derives its name from the port city of Oporto in Portugal. Madeira is named for an island of Portugal, and Malaga for an island of Spain; malmsey is originally a Greek fortified wine, but its production has moved to Madeira. Marsala is of Silican origin, and used in the dish veal marsala.
Madeira is particularly noted as a dessert wine, but is often used as an apertif or after dinner drink, while port is only for after dinner, and historically only for men.
Click here to move on.