Almond Posset

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Grate the crumb of a penny loaf very fine.
  2. Pour a pint of boiling milk upon it.
  3. Let it stand two or three hours.
  4. Beat it exceeding well.
  5. Add to it a quart of good cream and four ounces of almonds blanched and beat as fine as possible, with rose water.
  6. Mix them all well together.
  7. Let them over a very slow fire, and boil them a quarter of an hour.
  8. Set it to cool.
  9. Beat the yolks of four eggs and mix them with your cream.
  10. When it is cold sweeten it to your taste.
  11. Stir it over a slow fire till it grows pretty thick, but do not let it boil, it will curdle.
  12. Pour it into a China bowl.
  13. When you send it to table put in three macaroons to swim on the top.
Original Text
To make an Almond Posset. GRATE the crumb of a penny loaf very fine, pour a pint of boiling milk upon it, let it stand two or three hours, then beat it exceeding well, add to it a quart of good cream, four ounces of almonds blanched and beat as fine as possible, with rose water, mix them all well together, and let them over a very slow fire, and boil them a quarter of an hour, then set it to cool, and beat the yolks of four eggs and mix them with your cream; when it is cold sweeten it to your taste; then stir it over a slow fire till it grows pretty thick, but do not let it boil, it will curdle; then pour it into a China bowl; when you send it to table put in three macaroons to swim on the top.—It is proper for top at supper.
Notes
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