Almond Butter

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 (6)

half a pound of blanched almonds, finely beaten ↝ Nuts, almonds, blanched [Nut and Seed Products]
a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of twelve eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three whites ↝ Egg, white only, raw [Eggs and omelets]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Put half a pound of blanched almonds, finely beaten, into a quart of cream and a pint of milk mixed well together.
Strain off the almonds, and set the cream over the fire to boil.
Take the yolks of twelve eggs and three whites well beaten; let it remain over the fire; keep stirring till it begins to curdle.
Put it into a cloth strainer and tie it up, letting it stand till the thin has drained off.
When cold, break it with a spoon, and sweeten with sifted sugar.

Original Text

Almond Butter.

Put half a pound of blanched almonds, finely beaten, into a quart of cream and a pint of milk mixed well together. Strain off the almonds, and set the cream over the fire to boil. Take the yolks of twelve eggs and three whites well beaten; let it remain over the fire; keep stirring till it begins to curdle. Put it into a cloth strainer and tie it up, letting it stand till the thin has drained off. When cold, break it with a spoon, and sweeten with sifted sugar.

Notes

—