A pretty Made-Dish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Beat half a pound of blanched almonds fine with a little rose or orange-flower water.
  2. Boil a quart of sweet thick cream with a piece of cinnamon and mace.
  3. Sweeten the cream well to your palate.
  4. Mix the cream with the beaten almonds.
  5. Stir all together and strain it through a sieve.
  6. Let your cream cool.
  7. Thicken the cream with the yolks of six eggs.
  8. Garnish a deep dish and lay paste at the bottom.
  9. Set in sliced artichoke-bottoms, which have been first boiled.
  10. Add a little melted butter, sliced citron and candied oranges.
  11. Continue layering until the dish is near full.
  12. Pour in the cream mixture.
  13. Bake without a lid.
  14. When baked, scrape sugar over it.
  15. Serve it up hot.
Original Text
A pretty Made-Dish. TAKE half a pound of almonds blanched and beat fine, with a little rose or orange-flower water, then take a quart of sweet thick cream, and boil it with a piece of cinnamon and mace, sweeten it well first to your palate, and mix it with your al- monds; stir it all together, and strain it through a sieve. Let your cream cool, and thicken it with the yolks of six eggs; then gar- nish a deep dish, and lay paste at the bottom, then set in sliced artichoke-bottoms, being first boiled; upon that a little melted butter, sliced citron and candied oranges; so do till your dish is near full, then pour in your cream, and bake it without a lid. When it is baked, scrape sugar over it, and serve it up hot. Half an hour will bake it.
Notes
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