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Orange-flower water is made by steeping orange blossoms in either brandy or distilled water. The delicate perfume of both orange flower water and rosewater were once characteristic of all types of British cakes, confections and beverages, although rosewater was much more common. The Fife and Drum
By the mid-19th century they were being displaced by vanilla essence. Musk, however, although still an important ingredient in perfumery, is no longer considered edible. It is an aromatic substance produced by the male musk-deer. Instead of buttering the baking sheets, wafer paper was used to line them for baking delicate biscuits and meringues. Our Modern Equivalent:
675 ml (2 ¾ cups) blanched almonds 10 ml (2 tsp) orange-flower water 4 egg whites 500 ml (2 cups) white sugar, pulverized with mortar and pestle or in food processor Pulverize almonds to a paste with orange-flower water either in a mortar and pestle or in a food processor; set aside. Whisk egg whites to a stiff froth. Beat in sugar a bit at a time to create a glossy meringue. Fold in almond paste. Drop by teaspoonfuls onto baking sheets lined with baker’s parchment paper. Bake in a slow oven, 160 ° C (325 ° F) for 12 – 15 minutes, or until dry but before they start to brown.
Sweet almonds, from an old botanical illustration (anon.)
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