Recipe Manuscript

To Make Almond Butter

Name: To Make Almond Butter
Prep time: PTPT1H
Cook time: PTPT15M
Yield: 8
Cuisine: European
Ingredients: 450 g raw almonds (blanched); About 1 liter of clean water, divided; 3-5 g fine sea salt

1709

From the treasured pages of Cook-book of Margaret Turner

Written by Margaret Eyre

Culinary Enlightenment (1700 - 1800)European Intermediate Other

Original Recipe • 1709

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Almond Butter

"Take a pound of Almonds blanched in cold water & let ym stand in it a pretty while, & put ym in a Mortar & beat ym very fine, & as you beat ym sometimes cast in a spoonfull of water to keep ym from oyling, & when they are beaten take ym up & put them in 2 or 3 porrengers of fair water & let ym stand a while being covered with a cloth, least any dust come to ym, strain ym through a clean Napkin into a Silver bason, still keep ym covered & take your strained Almonds out of ye Napkin & put ym into ye Mortar, & put a porrenger of water to ym & strain to ye rest of your Almonds milk as you did before soe likewise doe ye 3d time, & take your Almond Milk & strain it through a clean Napkin, into a clean pan & take a porrenger of ye Milk set it by & put a pretty quantity of Salt into it & so let it stand, yn put ye pan of Milk over ye fire & let it boil 2 or 3 times up, & put in your porrenger of Almond Milk that hath ye salt in it & let it boil a pretty while after & take it of ye fire, & take a Napkin & lay it abroad & with your Spoon cast your Milk upon your Napkin, one spoonfull after another & let ye Whey run out & when it is all in ye Napkin put it together"

Note on the Original Text

This recipe is written in early 18th-century English, with characteristic contractions (e.g. 'ym' for 'them', 'ye' for 'the') and variable, phonetic spelling. Measurements like 'porringers' denote typical kitchen vessels rather than precise quantities, so cooks relied on experience and proportional judgment. Instructions are narrative and sequential, demanding an understanding of culinary technique and ingredient behavior. The careful attention to covering against dust and repeated straining reflects both the culinary hygiene of the period and the high value placed on almond products.

Modern Kitchen Interpretation

Recipe's Origin

Cook-book of Margaret Turner - Click to view recipe in book

Title

Cook-book of Margaret Turner (1709)

You can also click the book image above to peruse the original tome

Writer

Margaret Eyre

Era

1709

Publisher

Unknown

Background

Step into the refined world of early 18th-century cookery with Margaret Eyre, where recipes are whispered secrets and culinary wonders await. From hearty roasts to delicate sweets, this charming tome serves up inspiration fit for the tables of historic England.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 18th century English household manuscript, attributed to Margaret Eyre, around 1709. In an era when both religious fasting days and necessity often called for substitutes to animal products, almond-based foods like this 'Almond Butter' were a practical and luxurious alternative. The skillful extraction and curdling of almond milk reflect England's deep culinary ties to medieval and early modern European traditions, where almond milk enjoyed great popularity as a stand-in for dairy in both sweet and savory dishes. The silver basin and careful covering show a kitchen of some means — and also a keen attention to culinary cleanliness.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks used a heavy mortar and pestle to grind the almonds to a paste. Clean water was drawn and poured into glazed earthenware or stoneware pans, while straining was accomplished with linen napkins. Gentle boiling was done over an open hearth or range in sturdy metal pans, and the 'whey' separation required several clean napkins or muslin cloths finely woven enough to catch the curd. Finer homes, as suggested here, might use silver bowls for serving and storing the precious almond milk.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb raw almonds (blanched)
About 4 cups of clean water, divided
1/2 to 1 tsp fine sea salt

Instructions

To make Almond Butter in a modern kitchen, begin by blanching 1 pound of raw almonds in cold water.
Let them soak for a while, then peel and transfer to a food processor or mortar, grinding until very fine.
Periodicly add a small spoonful (about 1 tablespoon) of water to prevent the mixture from turning oily.
Remove the ground almonds and steep them in about 2.5 to 3 cups of cool, clean water for 15 minutes, covered with a clean cloth.
Strain this mixture through a nut milk bag or fine cheesecloth into a bowl to collect your first almond milk.
Return the remaining almond pulp to the food processor, add another 1 cup of water, mix, and strain again into your bowl with the first extraction.
Repeat once more for a total of three extractions.
From the resulting almond milk, set aside about 2/3 cup and stir in a generous pinch (about 1/2 to 1 teaspoon) of fine sea salt.
Bring the rest of the almond milk to a gentle boil, allowing it to bubble up two or three times.
Add your salted almond milk, then simmer gentley for a few more minutes.
Take off the heat.
Using a large cloth or several layers of cheesecloth set over a colander, spoon the hot almond mixture in, letting the liquid (whey) drain away.
Collect the solids (the 'curd'), which form your rich almond butter.
Gather up the cloth and press to remove excess liquid.
Serve as a spread or as a uniquely historical alternative to dairy butter.

Estimated Calories

120 per serving

Cooking Estimates

Preparing this almond butter involves soaking, peeling, grinding, extracting milk, simmering, and straining the almonds. Most of the time is spent on preparation, including waiting for almonds to soak and handling the mixture. Cooking takes just a few minutes of gentle boiling and simmering. This recipe yields about 8 servings, with each serving providing around 120 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.