Almond Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the almond cream
Instructions (4)
  1. Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a teaspoonful of water to prevent oiling, both having been blanched.
  2. Put the paste to a quart of cream, and add the juice of three lemons sweetened.
  3. Beat it up with a whisk to a froth, which takes off on the shallow part of a sieve.
  4. Fill glasses with some of the liquor and the froth.
Original Text
Almond Cream. Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it up with a whisk to a froth, which takes off on the shallow part of a sieve. Fill glasses with some of the liquor and the froth.
Notes
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