Almond Custards

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Take a pint of cream.
  2. Blanch and beat a quarter of a pound of almonds fine, with two spoonsful of rose water.
  3. Sweeten it to your palate.
  4. Beat up the yolks of four eggs.
  5. Stir all together one way over the fire till it is thick.
  6. Then pour it out into cups; or you may bake it in little china cups.
Original Text
To make Almond Custards. TAKE a pint of cream, blanch and beat a quarter of a pound of almonds fine, with two spoonsfuls of rose water. Sweeten it to your palate. Beat up the yolks of four eggs, stir all together one way over the fire till it is thick, then pour it out into cups; or you may bake it in little china cups.
Notes
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