Custard. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
blanch a few sweet almonds, and beat them fine ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
sweeten to your palate ↝ Almond milk, sweetened [Plant-based milk]
the yolks of five eggs ↝ Egg, yolk only, raw [Eggs and omelets]
laurel-leaves, bitter almonds, or ratafia, to give it a flavour ↝ Grape leaves, raw [Vegetables and Vegetable Products]
laurel-leaves, bitter almonds, or ratafia, to give it a flavour ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
laurel-leaves, bitter almonds, or ratafia, to give it a flavour

Instructions (3)

Stir all together, one way, over the fire, till it is thick.
Add laurel-leaves, bitter almonds, or ratafia, to give it a flavour.
Put it into cups.

Original Text

Custard. No. 4.

Take a pint of cream; blanch a few sweet almonds, and beat them fine; sweeten to your palate. Beat up the yolks of five eggs, stir all together, one way, over the fire, till it is thick. Add laurel-leaves, bitter almonds, or ratafia, to give it a flavour; then put it into cups.

Notes

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