Almond Custard

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 (8)
Instructions (7)
  1. Blanch and pound fine, with half a gill of rose-water, six ounces of sweet and half an ounce of bitter almonds.
  2. Boil a pint of milk.
  3. Sweeten the milk with two ounces and a half of sugar.
  4. Rub the almonds through a sieve, with a pint of cream.
  5. Strain the milk to the yolks of eight eggs, well beaten—three whites if thought necessary.
  6. Stir it over a fire till of a good thickness.
  7. When off the fire, stir it till nearly cold to prevent its curdling.
Original Text
Almond Custard. Blanch and pound fine, with half a gill of rose-water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten it with two ounces and a half of sugar; rub the almonds through a sieve, with a pint of cream; strain the milk to the yolks of eight eggs, well beaten—three whites if thought necessary—stir it over a fire till of a good thickness; when off the fire, stir it till nearly cold to prevent its curdling.
Notes
—