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Dessert

To Blanch Almonds

A method for removing almond skins by boiling and drying them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Blanch Almonds

Ingredients

Directions

Blanch

  1. Place the almonds in a saucepan and cover them with water.

  2. Bring the water to a boil.

  3. Strain the almonds.

Peel and dry

  1. Remove the skins.

  2. Put the blanched almonds in a sieve and let them dry in the oven overnight.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Almonds
The nut being blanched; removing its skins leaves pale, smooth kernels.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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