Almond Custards.—(No. 54.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for baking
Instructions (8)
  1. Blanch and pound fine, with half a gill of rose water, six ounces of sweet, and half an ounce of bitter almonds
  2. boil a pint of milk as No. 52
  3. sweeten it with two ounces and a half of sugar
  4. rub the almonds through a fine sieve, with a pint of cream
  5. strain the milk to the yelks of eight eggs, and the whites of three well-beaten
  6. stir it over a fire till it is of a good thickness
  7. take it off the fire, and stir it till nearly cold, to prevent its curdling
N.B.
  1. The above may be baked in cups, or in a dish, with a rim of puff paste put round.
Original Text
Almond Custards.—(No. 54.) Blanch and pound fine, with half a gill of rose water, six ounces of sweet, and half an ounce of bitter almonds; boil a pint of milk as No. 52; sweeten it with two ounces and a[376] half of sugar; rub the almonds through a fine sieve, with a pint of cream; strain the milk to the yelks of eight eggs, and the whites of three well-beaten; stir it over a fire till it is of a good thickness; take it off the fire, and stir it till nearly cold, to prevent its curdling. N.B. The above may be baked in cups, or in a dish, with a rim of puff paste put round.
Notes
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