Almond is one of the oldest and most widely known nuts in the world. The almond tree is in the prunus family just like the peach, apricot and plum. It is rich in protein, vitamin E, magnesium, calcium, iron, potassium, zinc. Almond trees grow best in southern regions so it is not a surprise that almond trees were typical in vineyards in Pécs.

"The town of Pécs with mild climate, rich and diverse flora is located in a very beautiful region. There are vineyards and fruit gardens, quince-, apple, fig, chestnut, oil, peach and various other trees at the bottom of vineyards." (János Hunfalvy: Hungary and Transylvania in Pictures, Darmstadt, 1860.)

Almond has been used for many dishes typical in Hungary. There are a great number of biscuits, cakes, ice-creams, parfaits, special dishes containing almond. The main ingredient of marzipan is also almond.

The cook books from the 19-20th century shown are a selection from the volumes owned by the History Department of BMMI and the University Library of Pécs. The books are richly illustrated and information of the kitchen appliances to be used is added on the pages. Aesthetic serving, harmony of forms, tastes and colours is also noted in the old cook books which is proven by the spectacular pictures.

Useful information

- When we are baking something with almond, we should dip the almond in flour and the last thing we should do is dipping it into syrup.

- The skin of almond should be peeled off due to its containing cyan. We should put the almond in hot water for a few minutes. The brown skin comes off easily then.

- Toasting accents the special flavour of the almond.