Almond Butter

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Put the cream, mace, nutmeg, beaten egg yolks, blanched and finely beaten almonds, rose-water, and sugar together.
  2. Heat the mixture on the fire and stir until it begins to boil.
  3. Remove from heat; the mixture will appear slightly curdled.
  4. Place a strainer in a colander and pour the curdled mixture into it.
  5. Let it drain for one to two days until it firms up like butter.
  6. Run the firm mixture through a colander.
  7. Serve when it resembles little comfits.
Original Text
Almond Butter. TO a quart of cream, put in some mace whole, and a quartered nutmeg, the yolks of eight eggs well beaten, and three quarters of a pound of almonds well blanched, and beaten extremely small, with a little rose-water and sugar; put all these together, let them on the fire, and stir them till they begin to boil; then take it off, and you will find it a little curdled; then lay a strainer in a cul- lender, and pour it into it, and let it drain a day or two, till you see it is firm like butter; then run it through a cullender; it will be like little comfits, and so serve it up.
Notes
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