Almond Candies
From the treasured pages of Cookery and medicinal recipes by Kendall Rose and Anne Cater
Written by Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold
Almond Candies
"Boylo sugar to a pretty height sandy and put in as much almond as y° candy will woll Stirr them till y° soo yo sugar grow hard then put them in a sownd and sott y° in a strow to dry."
Note on the Original Text
Early modern English recipes were usually written as brief outlines assuming cook's experience, without detailed measurements or times. Spelling was highly variable: for example, 'boylo' means 'boil', 'soo yo' means 'so your', and 'woll' stands for 'will', as in 'the candy will hold the almonds.' The recipe's fluid instructions reflect a culture of oral tradition, with the expectation of familiarity with sugar work techniques.
Title
Cookery and medicinal recipes by Kendall Rose and Anne Cater (1712)
You can also click the book image above to peruse the original tome
Writer
Rose Kendall, Anne Cater, Elizabeth Clarke, Anna Maria Bold
Era
1712
Publisher
Unknown
Background
Step into the inviting kitchens of the past with this enchanting collection of culinary wisdom from England's early modern era. Crafted by a talented array of women, this book promises savory pies, sweet confections, and secret family recipes—an aromatic tour through centuries-old feasts sure to delight the curious palate.
Kindly made available by
Folger Shakespeare Library
This recipe comes from an English household manuscript dating to roughly 1675–1750, created and maintained by women in the household—often recording medicines, preserves, and sweetmeats like this one. Almond candies like these would have been made in aristocratic or prosperous homes as part of elaborate dessert displays at banquets or special gatherings. Sugar was expensive, and candied nuts testified to a household's wealth and sophistication. The recipe reflects the collaborative culinary culture among literate women, who shared and preserved knowledge across generations, as seen in the succession of names documented in the manuscript's provenance.
Back in the day, this recipe would have been prepared over an open hearth or brazier in a copper or brass saucepan, using a wooden stirring paddle. Once the nuts were coated, the mixture would be poured onto a flat stone, board, or a large shallow sieve called a 'sound' for cooling. Finished candies would be set on clean straw or cloths to dry, away from damp or pests.
Prep Time
5 mins
Cook Time
15 mins
Servings
6
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
- 7 ounces granulated sugar
- 3.5 ounces whole blanched almonds
Instructions
- Begin by melting about 7 ounces of granulated sugar in a heavy-bottomed pan over medium heat.
- Watch carefully and stir until the sugar reaches a sandy or crystalline texture—this is just before it becomes a true syrup but after it melts a little.
- Add in 3.5 ounces of whole blanched almonds (raw, without skins) and keep stirring to ensure all the almonds are coated as the sugar begins to crystallize and harden.
- Once the sugar becomes too hard to stir and forms a rough shell around the almonds, quickly spread the mixture onto a lined baking sheet or wooden board, separating the almonds slightly.
- Let them cool, then gently break up any clusters if needed, and set the coated almonds on a tray or in a sieve to air dry.
Estimated Calories
170 per serving
Cooking Estimates
This recipe takes about 5 minutes to prepare the ingredients and about 15 minutes to cook the almonds in sugar. Each serving contains around 170 calories, and the recipe makes about 6 servings.
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.
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