Almond Cheese Curd
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 4. The excerpt below is the record exactly as published.
ALMOND CHEESE CURD. Pound six bitter and twelve sweet almonds fine in a mortar, and cut six more sweet ones into different sized pieces. Then proceed as Curd for Cheesecakes, only instead of using lemon peel, nutmeg, and currants, put in your almonds, with, if you wish, half a glass of brandy
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