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Raisin and Almond Broth--small Quantity

A broth of raisins and almond butter simmered in water with salt and optional sugar.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Raisin and Almond Broth--small Quantity

Ingredients

Directions

  1. Stew raisins cut fine in 1 cup of water for ½ to 1 hour.

  2. Add 2 teaspoons almond butter.

  3. Stir smooth with 2 tablespoons of water.

  4. Add a trifle of salt.

  5. Add a little sugar if desired or allowed.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Raisins (in the method)
Soften as they stew, adding sweetness and body to the broth.
Almond butter (in the method)
Adds fat and rich, nutty flavor to the broth.

“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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