92. Om te makenne een prosint van amandelen
To make a prosint of almonds

[13] Om te makenne een prosint van amandelen ende [14] dit om vyer schotelen Neempt amandelen ende stoot [15] die in eenen mortyer omtrynt vyer ponden. Alse ghe[16]stooten sijn doetse duere eenen stramijn met wat wer[17]men watere. mair siet toe dat dye amandelen dic ghe[18]noech bliuen Doet tot desen amandelen een vyeren[19]deel suyckers Dan siedet alte samen dye doer ghedaen [20] amandelen met den suyckere in een panne. Alst ghe[21]soden is soe doetse af ende legtse op eenen stramijn oft [22] op nieuwe lijnwaet. daer laetse alsoe vercouwen ofte [23] verslain Dan legtse in die schotelen in manieren van [24] boteren ghelijck men dye boter slaet hyer na neempt [25] dye alder schoonste amandelen die mogelijck sijn om [26] crighen die suldi in twe stucken sniden rechs inde helft [27] Dan snijt noch die helft in drye ghelijcke stucken lancx [28] ende deen helft suldy gheluwen in sofferaen Dan stelt[29]se al rustich met langhen rancken op die stucken van [30] den amandelen botere. Ende als ghise dyenen wilt so [31] ghietere melck in dye schotele. maer huet wel dat den [32] stucken vanden amandelen niet ghenake

[13] To make a prosint* of almonds and [14] this for four dishes. Take almonds and grind [15] them in a mortar, about four pounds. When they are [16] ground pass them through a sieve with some warm [17] water, but see that the almonds remain [18] thick enough. Add to these almonds a fourth [19] part [i.e. one pound] of sugar. Then boil the sieved [20] almonds with the sugar all together in a pan. When it is [21] boiled so take it out and lay it on a sieve or on [22] new linen cloth. Let it cool there thus. [23] Then lay it in the dishes in the manner of butter, just as one beats butter**; after this take [25] the very nicest almonds which it is possible to [26] get: these you shall cut in two pieces, exactly in half. [27] Then cut that half further into three pieces lengthwise [28] and you shall colour the one half yellow with saffron. Then place [29] them artistically in standing rows on the pieces of almond butter. And when you wish to serve it so [31] pour milk in the dish, but watch well that [the milk] [32] does not reach the pieces of almond.
 
[* this may mean a subtlety]