Almond Cream

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 (5)
Instructions (6)
  1. Beat half a pound of fine almonds, blanched in cold water, very fine, with orange-flower water.
  2. Take a quart of cream boiled, cooled, and sweetened.
  3. Put the almonds into it by degrees, and when they are well mixed strain it through canvass, squeezing it very well.
  4. Then stir it over the fire until it thickens.
  5. If you like it richly perfumed, add one grain of ambergris.
  6. If you wish to give it the ratafia flavour, beat some apricot kernels with it.
Original Text
Almond Cream. Beat half a pound of fine almonds, blanched in cold water, very fine, with orange-flower water. Take a quart of cream boiled, cooled, and sweetened; put the almonds into it by degrees, and when they are well mixed strain it through canvass, squeezing it very well. Then stir it over the fire until it thickens; if you like it richly perfumed, add one grain of ambergris, and if you wish to give it the ratafia flavour, beat some apricot kernels with it.
Notes
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