Almond Cream

Ingredients

• Two ounces of sweet almonds
• one pint of cream
• three ounces of white sugar
• juice of two lemons
• almond flavour

Method

1. 1

   Blanch, and beat the almonds to a paste, adding a tea-spoonful of water to prevent them oiling; mix with the cream, adding a few drops of almond flavour, and the lemon-juice, mixed well with the sugar; beat all together to a froth with a whisk; turn a hair sieve upside down, and lay on the froth as it rises; when a sufficient quantity of froth is obtained, pour the cream into glasses, and lay the froth on the top.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.

Almond Cream. Four ounces of sweet almonds, one quart of cream, five ounces of sugar, four whites of eggs, and almond flavour. Blanch, and beat the almonds with a dessert-spoonful of water ; set the cream on the fire, and when it boils, take it off and let it remain a few minutes ; beat the whites of eggs to a VEGETARIAN COOKERY. 177 BtiflF froth ; mix with the almonds, and stir them well in the cream, adding the sugar and a few drops of almond flavour ; set it on a slow fire or stove to simmer, stirring it constantly the same way till it thickens ; then pour it into a glass or china dish, and when quite cold, ornament the top with almonds blanched and cut length\vise. No. 432.— Armond Cream. Two ounces of sweet almonds, one pint of cream, three ounces of wliite sugar, juice of two lemons

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