Almond Cream

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quart of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the yolks of twelve hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of double-refin’d sugar, beat fine
a pennyworth of orange-flower water

Instructions (6)

Blanch the almonds and beat them in a marble mortar with the yolks of twelve hard eggs until they form a fine paste.
Gradually mix the almond paste with two quarts of new milk, a quart of cream, a quarter of a pound of finely beaten double-refined sugar, and a pennyworth of orange-flower water.
Stir all ingredients well together.
Once well mixed, set the mixture over a slow fire and stir it quickly and continuously until it thickens to the desired consistency.
Pour the thickened mixture into a serving dish and send it to the table.
Be very careful to prevent curdling.

Original Text

TAKE a quart of almonds, blanch them, and beat them in a marble mortar, with the yolks of twelve hard eggs, till they are a fine paste; mix them by degrees with two quarts of new milk, a quart of cream, a quarter of a pound of double-refin’d sugar, beat fine, a pennyworth of orange-flower water; stir all well together; when it is well mixed, set it over a slow fire, and keep it stirring quick all the while, till you find it is thick enough; then pour it into your dish, and send it to table. If you don’t be very careful it will curdle.

Notes

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