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Parched Almond Broth Toast

A toast topped with almond broth made from toasted almonds, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Parched Almond Broth Toast

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Blanch the almonds and toast them in the oven at 350°F (175°C) until light brown.

  2. Let the toasted almonds cool completely.

  3. Grind the cooled almonds into a butter.

Make the broth and serve

  1. Mix 1 heaping teaspoon of almond butter with 1 pint of water.

  2. Add a pinch of salt.

  3. Let the mixture steep for at least 30 minutes.

  4. Pour the almond broth over slices of zwieback.

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

Sweet almonds
Provide the nutty, toasted flavor and the fat that gives the broth its richness.
Zwieback
Acts as a dry, absorbent base that soaks up the broth and turns soft while keeping its shape.

The step that matters

Toasting the almonds until light brown. Toasting drives browning reactions that create the nutty flavor. Stopping at light brown matters because over-browned almonds turn bitter, and that bitterness carries into the finished 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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