Almond Charlotte

Ingredients

• Blanch and chop fine i large cupful of almonds
• Melt 3 tablespoonfuls of sugar
• Put them in a double boiler with i^ cupfuls of milk
• Beat together 3 egg yolks
• add ^ of a cupful of sugar
• Add ^ of a box of gelatin
• Add i pint of thick cream whipped to a solid froth

Method

1. 1

   Melt sugar in a frying pan, add almonds, and stir until browned.

2. 2

   Cool and pound fine.

3. 3

   Heat with milk in a double boiler.

4. 4

   Mix egg yolks and sugar, add hot milk, and stir until thickened.

5. 5

   Add soaked gelatin, strain, cool, and fold in whipped cream.

6. 6

   Pour into a serving dish or molds.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 13. The excerpt below is the record exactly as published.

Almond Charlotte. Blanch and chop fine i large cupful of al- monds. Melt 3 tablespoonfuls of sugar in a frying-pan — do not add any water — ^throw in the almonds and stir until browned, then turn out to cool and pound them quite fine. Put them in a double boiler with i^ cupfuls of milk and heat slowly to the scalding point. Beat together 3 egg yolks and ^ of a cupful of sugar, add some of the hot milk, mix and turn into the boiler, stirring until the mii^^ure 46 March^ begins to thicken. Add ^ of a box of gela- tine which has been soaked in ^ of a cupful of cold water and stir until it is dissolved ; take from the fire, strain and set aside until beginning to cool and thicken. Add i pint of thick cream whipped to a solid froth

Cook this with the app: pantry check, scaling, and the assistant.