Almond Cheesecakes

Ingredients

• four ounces of sweet almonds
• five or six bitter almonds
• a quarter of a pound of sugar
• a spoonful of cream
• a small piece of butter
• the whites of two eggs

Method

1. 1

   Blanch and pound the almonds with water.

2. 2

   Add sugar, cream, butter, and whisked egg whites.

3. 3

   Mix and fill small tartlet-tins lined with puff paste.

4. 4

   Bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 124. The excerpt below is the record exactly as published.

Almond Cheesecakes. — Blanch and pound foui' ounces of sweet and five or six bitter almonds with a few drops of water ; add a quarter of a pound of sugar rubbed with lemon-rind, a spoonful of cream, a small piece of butter, and the whites of two eggs thoroug-hly TARTLET-TINS. whisked. Mix, and fill small tartlet-tins, lined with puff paste, and bake in a moderate oven for twenty minutes. Probable cost, 8d. Almond Chocolate Drops. — Put a metal mortar in a hot oven till it is well heated, throw into it a quarter of a pound of cake chocolate, broken into small pieces ; pound it to a paste, then mix with it a quarter of a pound of finely-sifted sugar. Blanch, slice, and dry in a cool oven; two ounces of sweet almonds ; roll each slice smoothly in a little of the choco- late paste, and put them upon sheets of writing- paper till they are cold. Time to prepare, about one hour. Probable cost, 8d. Sufficient for half a pound of flrops. Almond Creams.- — Blanch and poimd five ounces of sweet and one ounce of bitter almonds to a paste; put to this loaf sugar to taste, rubbed with lemon-rind, and pounded. Rub smoothly two table-spoonfuls of flour with a quart of milk, or, if it can be obtained, use a pint and a half of cream; add the yolks of three eggs well beaten. Put the whole, when weU mixed, into a saucepan, set it on the fire, and stir constantly until it thickens ; but on no account allow it to boil. The whites of the eggs may be whisked, and a little placed on the top of each glass. Time, about ten minutes \ to boil the cream. Probable cost, with milk. Is. 3d. Sufficient for a dozen custard-glasses. Almond Cream Ice. — Blanch and pound two ounces of sweet almonds with a tea-spoonful of rose-water and a little loaf sugar; add gradually a quart of cream, and boil gently for a few minutes. Let it cool slowly, and place it in the ice-pail. Serve with sponge- cakes. Time to freeze, about half an hour. Probable cost, 3s. 6d., with cream at Is. 6d. per pint. Almond Croquantes. — Blanch and pound half a pound of sweet abnonds, with half a pound of sugar rubbed on the rind of half a lemon, and a glass of white wine. Add a quarter of a pound of butter and the yolks of fom- eggs. Mix all into a stiff paste, roll out, cut it into diamonds, stars, &c., and bake these in a quick oven. Dip them for a minute into boiling sugar, and let them drain until cool. Keep them in a di-y place, and they will be useful to garnish any kind of sweet dish. Time, about half an horn-. Probable cost, Is. 6d. Almond Custard.— Place in a saucepan over the fire a pint of new milk or cream, with a few lumps of sugar rubbed on the rind of a lemon, a stick of cinnamon, and four bitter almonds. Let it simmer gently for ten minutes. Blanch and pound two ounces of sweet almonds

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