Almond Cream Filling

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Cook the corn starch for ten minutes in as small a quantity of milk as is possible.
  2. Blanch the almonds and pound them to a paste.
  3. Beat the cream.
  4. Mix the almonds, cream and corn starch together and beat thoroughly.
  5. Add the powdered sugar.
Original Text
Almond Cream Filling 1 lb. sweet almonds 1 small cup cream 2 table-spoons corn starch Powdered sugar to taste Cook the corn starch for ten minutes in as small a quantity of milk as is possible. Blanch the almonds and pound them to a paste. Beat the cream. Mix the almonds, cream and corn starch together and beat thoroughly. Add the powdered sugar.
Notes
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