Almond Sauce for Puddings hot or cold

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Put a quarter of a pound of Valencia almonds in cold water.
  2. When they come to the boil, strain and rinse them in cold water.
  3. Rub them in a clean cloth to remove the skins.
  4. Pound them till quite a smooth paste with three ounces of castor sugar.
  5. Mix this with four raw yolks of eggs.
  6. Add to it by degrees half a pint of single cream.
  7. Stir in a stewpan over the fire till the mixture thickens.
  8. Add a wineglass of Marshall's maraschino syrup.
  9. Rub through a tammy with spoons, getting as much of the almond mixture through as possible.
  10. Put it into the bain marie to get hot before using, or it may be served cold.
Original Text
Almond Sauce for Puddings hot or cold.—Put a quarter of a pound of Valencia almonds in cold water, when they come to the boil, strain and rinse them in cold water, and rub them in a clean cloth to remove the skins, then pound them till quite a smooth paste with three ounces of castor sugar, mix this with four raw yolks of eggs, and add to it by degrees half a pint of single cream, and stir in a stewpan over the fire till the mixture thickens, then add a wineglass of Marshall's maraschino syrup, rub through a tammy with spoons, getting as much of the almond mixture through as possible, put it into the bain marie to get hot before using, or it may be served cold.
Notes
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