hearttohearthcookery posted: "  After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater.  Pictured is the almond pa" Bites of Food History Stampe Very Finelye-A Taste of Hearth Cookng hearttohearthcookery Dec 9   After the almonds have been blanched in cold water and skins removed for the receipt (receipt) To make White Gingerbread the receipt states to stampe them in a morter very finelye, adding therto a little rosewater.  Pictured is the almond paste thus made. Comment Like You can also reply to this email to leave a comment. Manage your email settings or unsubscribe. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/12/09/stampe-very-finelye-a-taste-of-hearth-cookng/

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