Name: Almond
Ingredients: 1 cup peach stone kernels; 2 cups alcohol; 1 teaspoon extract per quart of cake dough or custard

Almond

An extract made by crushing peach stone kernels, soaking them in alcohol, and using the resulting liquid in cake dough or custard.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 3 ingredients

Almond

Ingredients

1 cup peach stone kernels
2 cups alcohol
1 teaspoon extract per quart of cake dough or custard

Directions

Crush the peach stone kernels.
Soak the crushed kernels in alcohol for several days.
Use 1 teaspoon of the extract for every quart of cake dough or custard.

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

Peach stone kernels: Supply the almond-like aroma that flavours the extract as the alcohol draws it out.
Alcohol: Acts as the solvent that extracts flavour compounds from the crushed 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.