Almond Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 52. The excerpt below is the record exactly as published.
Almond Cream. Peel and pound 2J ounces of best almonds. Mix this with a pint of boiling cream ; add gradually 4 yolks of well-beaten eggs, a little sugar
Cook this with the app: pantry check, scaling, and the assistant.