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Almond-Cream
From Modern cookery, in all its branches, 1884
Serves 1
Used as a substitute for milk in souffles, puddings, and sweet dishes.
Presented as published in 1884. 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
Nutrition per serving
710Calories
24 gProtein
23 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein24 g
Carbohydrates23 g
Fiber12 g
Sugars0 g
Total Fat58 g
Saturated Fat4.3 g
Monounsaturated Fat35 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium14 mg
Potassium836 mg
Calcium302 mg
Iron4.2 mg
Magnesium297 mg
Phosphorus570 mg
Zinc3.2 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 523. The excerpt below is the record exactly as published.
almond-cream as it is called, will be found to answer excellently. To prepare it, blanch and pound the almonds by the directions of page 542, and then pour very gradually to them boiling water in the proportion directed below ; turn them into a strong cloth or tammy, and wring it from them with powerful pressure, to extract as much as possible of it from them again. The fruit custards of page 482, and the meringues of fruit of page 485, are perfectly suited to the tables of Jewish families; and sweet or savoury croustades or fried patties may be supplied to them from the receipts in the present work, by substituting clarified marrow (see page 388) for the butter used for them in general cookery. The reader will easily discover in addition, numerous dishes dis- tributed through this volume which may be served to them without departing from their peculiar usages. Almond-cream : (for puddings, &c.) almonds, 4 oz. ; water, 1 pint
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Cook this with the app: pantry check, scaling, and the assistant.