Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

To Blanch Almonds and Peach Kernels

Pour boiling water on them, which will make them peel easily; either roll them with a bottle on the cake board or pound in a mortar, with a little loaf-sugar; they should not be pounded too much or they will be oily; peach kernels make a fine flavoring for custard, but as they contain prussic acid, do not use too many.