To Make Almond Butter
Blanch one pound of Almonds, or more; or lesse, as you please, lay them four hours in cold water, then stamp them with some Rose water, as fine as you can, put them in a cloath, and presse out as much Milk as you can, then if you think they be not enough beat them, and straine them againe, till you get as much Milk of them, as you can, then set it on the fire, till they be ready to boyle, putting in a good quantity of Salt and Rose water, to turne it after one boyling, being turned, take it off, cast it abroad upon a linnen cloath, being holden between two, then with a spoon take off the Whey under the cloath, so long as any will drop or run, then take so much of the finest Sugar you can get, as will sweeten it, and melt it in as much Rose-water as will serve to dissolve it, put thereto so much Saffron in fine powder, as will colour it, and so steeping the Saffron and Sugar in Rose-water, season your Butter therewith, when you make it up.