Recipe Manuscript

Almond Butter

Name: Almond Butter
Prep time: PTPT40M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 2 liters water; 150 grams white bread (crust removed, substitute: 2 slices firm white sandwich bread); 1-2 blades whole mace; 450 grams sweet almonds (blanched); rosewater, to taste (approx. 30-40 ml total); 15 ml fresh lemon juice; 25 grams superfine sugar (more or less to taste); Optional: 1-2 grains ambergris (omit or use a drop of vanilla essence as substitute)

1674

From the treasured pages of Cookbook of Susanna Packe

Written by Susanna Packe

Renaissance (1400 - 1700)European Intermediate Dessert Other

Original Recipe • 1674

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Almond Butter

"take about 2 quarts of water the botom of a manchet, a slaid of mace let it boyle in half an hower then let it stand to be could then take a pound of swett almonds blanched and beaten with rose water or very fine so strain them with this could water often times tell you think the versen is got out of them & then it will be a thick almond milk then put it into a skillet and make it boyling hot and that it simers then take a sponfull of the juse of lemon and put in to it stiring of it in hard when it permame at body to run then take it from the fire and take a large fine cloath and cast it all over, shell coat it with a Ladell then scrape it allogether into the middell with a spoon then tye it hard on a backboord so lett it hang tell the next morning then put in a dish and sweten it with dubell refined sugar and rose water you may put in a graine or 2 of ambergrease if you will."

Note on the Original Text

The recipe is written in the casual, continuous prose typical of seventeenth-century manuscripts, with little punctuation and common use of phonetic spelling (e.g., 'boyle' for boil, 'could' for cold, 'versen' for version, perhaps meaning 'essence'). Quantities are not always precise, and many steps are implied or rely on the cook's intuition and experience. Instructions are articulated as a running narrative rather than stepwise lists, which was standard practice in an era when cooks were expected to interpret and adapt recipes through practice.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Susanna Packe - Click to view recipe in book

Title

Cookbook of Susanna Packe (1674)

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

Writer

Susanna Packe

Era

1674

Publisher

Unknown

Background

A delightful culinary treasure from the 17th century, this book offers a charming glimpse into the flavors and techniques that graced English kitchens in Susanna Packe's time, promising a feast of history and taste for any food enthusiast.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the 1674 manuscript of Susanna Packe, at a time when almond preparations were considered both an indulgence and a medicinal food among the English gentry. Almond milk and its derivatives were common in upper-class English cookery, especially during Lent or for those observing fast days. The use of rosewater and ambergris reflects luxury and the influence of Middle Eastern flavorings in European cuisines of the period. Handwritten cookbooks such as Packe's were personal collections, capturing prevailing tastes and creative adaptations, and often served as both household manuals and status symbols.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a large cauldron or pot for boiling, a wooden spoon or ladle for stirring, a mortar and pestle for grinding the almonds, and a clean, strong linen cloth (like butter muslin or cheesecloth) for straining and shaping the almond curds. A sieve might be used, and the cloth would be tied and hung from a hook, peg, or handle overnight to allow the almond butter to drip and solidify.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

40 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

2 quarts water
5 oz white bread (crust removed, substitute: 2 slices firm white sandwich bread)
1-2 blades whole mace
1 pound sweet almonds (blanched)
rosewater, to taste (approx. 2-3 tbsp total)
1/2 fl oz (1 tbsp) fresh lemon juice
scant 1 oz superfine sugar (more or less to taste)
Optional: 1-2 grains ambergris (omit or use a drop of vanilla essence as substitute)

Instructions

Begin by boiling about 2 quarts of water with a thick slice (the 'bottom') of white bread (approx.
5 oz, crust removed) and a blade or two of mace in a pot for 30 minutes.
Allow the mixture to cool completely.
Meanwhile, blanch and then finely grind 1 pound of sweet almonds, mixing them with a little rosewater to prevent oiliness.
Strain the almonds with the cooled bread-mace water, pressing and mixing repeatedly to extract a rich, thick almond milk base.
Pour the resulting liquid into a saucepan and gently heat until it is nearly boiling.
When it begins to simmer, add about a tablespoon (1/2 fl oz) of fresh lemon juice, stirring briskly until the mixture thickens and curdles (it should start to clump, like cottage cheese).
Remove from the heat and pour through a large, clean cloth (such as cheesecloth) set over a bowl.
Gather the corners of the cloth, tie up securely, and hang to drain overnight.
The next day, turn the solidified almond butter into a dish and sweeten to taste with about 2 tablespoons (scant 1 oz) of superfine sugar and a touch more rosewater.
Optional: A tiny pinch (1-2 grains) of ambergris may be added for aroma if available.

Estimated Calories

220 per serving

Cooking Estimates

You will spend about 30 minutes actively boiling bread and mace, plus extra time preparing the almonds and draining the mixture overnight. The total prep time includes blanching and grinding almonds, and setting up the rest ingredients. The cook time reflects just the boiling and heating steps. This recipe makes about 8 servings, each with an estimate of 220 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.