SPONGADA DI SWEET ALMONDS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Eight ounces of sweet almonds
two ounces of bitter almonds
half a pint of water
half a pint of milk of almonds
one pint of strong clarified syrup
a wine-glassful of Kirschen-wasser
six whites of eggs
six ounces of burnt almonds
half a pint of cream whipped

Instructions (5)

Mix the milk of almonds, the syrup, whites of eggs, and the Kirschen-wasser well together.
Strain the mixture through a sieve into a freezing-pot ready set in ice.
Work this as directed in the preceding article.
When it has increased to twice its original quantity, lightly add the bruised burnt almonds and the whipped cream into the spongada.
Mould as in the former case.

Original Text

SPONGADA DI SWEET ALMONDS.
INGREDIENTS:—Eight ounces of sweet almonds, and two ounces of bitter almonds, pounded with half a pint of water, and strained through a sieve to produce half a pint of milk of almonds, one pint of strong clarified syrup, a wine-glassful of Kirschen-wasser, six whites of eggs, six ounces of burnt almonds, slightly bruised, and half a pint of cream whipped.
Mix the milk of almonds, the syrup, whites of eggs, and the Kirschen-wasser well together, and strain them through a sieve into a freezing-pot ready set in ice; work this as directed in the preceding article; and when it has increased to twice its original quantity, let the bruised burnt almonds and the whipped cream be lightly added in with the spongada. Mould as in the former case.

Notes

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