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Dessert

To Blanch Almonds, or Other Kernels

This recipe shows how to blanch almonds or other kernels by soaking them in scalding water and rubbing off the skins.

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

Ingredients

Directions

  1. Place the almonds in a bowl.

  2. Pour scalding hot water over the almonds.

  3. Let them sit for 1 minute.

  4. Rub the almonds between a clean cloth to remove the brown skins.

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 brown skins loosen in hot water, so the nuts can be peeled cleanly.

The step that matters

Rubbing off the skins. Rub gently after the brief soak. If the almonds sit too long in hot water, they soften and can break or lose their shape, while skins that are not loosened enough will cling and resist removal.

“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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