Recipe Manuscript

To Make Red Dry Leach

Name: To Make Red Dry Leach
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 10
Cuisine: European
Ingredients: 225 grams blanched almonds; 30 ml cinnamon water (water infused with cinnamon stick); 5 grams gum tragacanth (gum arabic as a substitute); 2 grams red sandalwood (red food coloring or beet powder as a substitute); 1 gram alum; 340 grams icing sugar; 1 teaspoon ground ginger (or to taste)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Make Red Dry Leach

"Take half a pound of blanched almonds and beat them very small with cinnamon water to keep them from oyling and have ready gum dragon Steeped to a Jolly and putt it in to bind it else it will be so breckle itt will not print then take Stakihivole and bruise it and boyled with a little Allom and putt to it order your colouring in cinnamon water and you may beat your Almonds with the water designed to keep them from oyling when this is done take 3 quarters of a pound of Searfed sugar and ginger to your tast and beat part of it in with it in the mortar it will be moist So rowle it upon the table for as long as it is moist So rowle it and print it for your use keep it dry##"

Note on the Original Text

This recipe is written in the practical, telegraphic style common to early modern English manuscripts. Spelling is non-standard ('leach' for 'leech', 'oyling' for 'oiling', 'boyled' for 'boiled', etc.), and instructions are compressed into long sentences, expecting familiarity with both techniques and ingredients. Period recipes often omit exact quantities or timings, assuming that the reader was already an experienced cook. Unusual words such as 'gum dragon' (gum tragacanth) or 'Stakihivole' (stakihivole, likely a variant spelling of 'sandalwood') reflect both regional dialects and changing ingredient names.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from a 1707 English manuscript attributed to Rachel Kirk. At the time, 'leach' referred to a type of molded jelly or paste confection, often served at the end of festive meals. Almond-based sweets like this were popular among the well-to-do, reflecting the influence of both medieval and early modern tastes. Use of exotic ingredients such as sandalwood (for coloring) and gum tragacanth (for texture) points to the global trade networks and culinary sophistication available to upper-class households in early 18th-century England. Such recipes were often handwritten and shared within networks of women, highlighting both the domestic artistry and the carefully guarded knowledge of fine confectionery.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1700s, cooks would have used a large mortar and pestle to pound and blend the almonds, as well as wooden boards or tables for kneading. Gum dragon would be soaked in a small bowl or cup, and decorative wooden molds would be used to print shapes into the finished paste. Simple saucepans or small brass kettles were used for boiling the sandalwood, with fine cloth for straining. Drying would have been done on clean paper or wooden trays in a cool pantry.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 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

8 ounces blanched almonds
2 tablespoons cinnamon water (water infused with cinnamon stick)
1 teaspoon gum tragacanth (gum arabic as a substitute)
1/16 ounce red sandalwood (red food coloring or beet powder as a substitute)
1/8 teaspoon alum
12 ounces confectioners' sugar
1 teaspoon ground ginger (or to taste)

Instructions

Begin by taking 8 ounces of blanched almonds and grinding them finely in a food processor, moistening the mixture with a small amount (about 2 tablespoons) of cinnamon-flavored water to prevent the almonds from releasing too much oil.
In a bowl, dissolve 1 teaspoon of gum tragacanth (a natural thickener, sometimes called gum dragon) in water until it forms a thick gel, then mix this into the almond paste to bind it.
Next, crush a piece of red sandalwood (about 1/16 ounce, also known as 'stakihivole') and simmer it gently with 1/8 teaspoon of alum and a little water to extract a vivid red color.
Strain this, and add the colored water back into your cinnamon water, using it as you grind the almonds for added hue.
Sift 12 ounces of fine white sugar (use confectioners' sugar for a very smooth texture), and add ground ginger to taste (start with 1 teaspoon).
Gradually blend most of the sugar-ginger mix into the almond paste, adjusting for sweetness and spice.
Once combined, knead the paste on a clean surface, dusting with a little remaining sugar if it becomes sticky.
While it's still moist, roll the mixture into thin sheets and press into decorative molds or cut into shapes.
Let them dry out completely in a cool, dry place, then store in an airtight container.

Estimated Calories

160 per serving

Cooking Estimates

It takes about 30 minutes to prepare all the ingredients, grind the almonds, make the colored water, and mix everything together. There is no cooking, but the mixture needs to dry completely, which may take several hours but doesn't require your attention. Each serving has about 160 calories, and this recipe makes 10 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.