Almond Creams

Ingredients

• five ounces of sweet almonds
• one ounce of bitter almonds
• two table-spoonfuls of flour
• a quart of milk
• the yolks of three eggs

Method

1. 1

   Blanch and pound almonds to a paste.

2. 2

   Rub flour with milk or cream, add beaten egg yolks.

3. 3

   Mix and heat in a saucepan, stirring until thickens without boiling.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 123. The excerpt below is the record exactly as published.

ee ounces of sweet j almonds and seven or eight Tjitter almonds. Rub the rind of a lemon upon four ounces of loaf sugar, and pound this with the almonds. Add the yolks of four eggs well beaten, and a piece of butter the size of a walnut. Work in a quarter of a pound of fine flour, and, lastly, I the whites of the eggs beaten to a solid froth- Put into a well-buttered moul(;l, and bake in a good oven. Time, three-quarters of an hour.^ Probable cost, 9d. Almond Cake, Rich. — Blanch and pound in a mortar very thoroughly eight ounces of sweet and one oimce of bitter almonds. Add six table-spoonfuls of sifted sugar and eight eggs well beaten. Dry before the fire six table- spoonfuls of fine flour, and work this in with the rest. The rind of a lemon finely-grated will be an improvement. A quaiier of a pound of perfectly sweet butter beaten to a cream must now be put in, a little at a time ; and great care should be taken to keep on beating- lightly during the whole process of making the cake, or it will be heavy. Put the mi-xture intO' a well-buttered mould, allowing room for the cake to rise, and bake it in a quick oven, but do not allow it to biu-n. Time to bake, about an hour. Probable cost, 2s. Almond Cakes (or Macaroons).— Blanch and pound six ounces of sweet abiionds with one pound oi sifted sugar. Add the whites of six eggs thoroughly whisked, two ounces of ground rice, and a table- spoonful of brandy. Beat all well together, and drop the mixture in small quantities on wafer-paper, leaving a little distance between each. Bake in a mo- derate oven. It is best to bake one little cake first, and if it is at all heavy to add a little more ALM ( 5 ) ALM ■white of egg. Place a strip of blanched al- mond in the middle of each cake, and do not let them bake too brown. Time, about twenty minutes. Probable cost, Is. 6d. Almond Candy (or Hardbake).— BoU one pound of sugar and half a pint of water until it becomes brittle when dropped in cold water ; then add a quarter of a pound of almonds blanched and split, the juice of half a lemon, and one ounce of butter. Boil until the candy hardens at once in the water. Pour it out on a well-oiled dish. AVTien cold, it may be taken off the plate and kept for use in a tin box. Time, half au hour. Probable cost, 7d. 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

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