Almond Custard

Ingredients

• quart milk
• beaten yolks of six eggs
• whites of four
• a half pound almonds
• four tablespoons rose water

Method

1. 1

   Cook milk with beaten yolks and pounded almonds until thick.

2. 2

   Remove from heat, cool slightly, and pour into cups.

3. 3

   Top with meringue.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 137. The excerpt below is the record exactly as published.

almond custard, with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining. Rock Cream, — Boil one cup rice in a custard-kettle in sweet milk until soft, add two tablespoons loaf sugar, a salt-spoon salt ; pour into a dish and place on it lumps of jelly ; beat whites of five eggs and three tablespoons pulverizea sugar to stiff froth, flavor to taste, add one tablespoon rich cream, and drop the mixture on the rice, giving it the form of a rough snowy rock ; or, flavor the rice with essence almonds, or any other preferred, put into cups and let stand till cold ; then turn out in a deep glass dish and pour round them a soft custard made after any good recipe, placing on top of each ball a bit of bright colored jolly. Flavoring must be same in rice and custard. Ruby Cream, — Soak half pint tapioca over night in half pint water ; simmer over slow fire in a pint cold water until clear, the soaked tapioca and a lemon rind cut in pieces ; skim out lemon paring ana stir in four ounces sugar, half pint currant jelly, juice one lemon, two teaspoons scokeberry syrup \ let simmer a few min- utes and pour into one large or two small glass dishes, and when perfectly cold (just before serving) cover it with either of these snows : 'Whipped whites four eggs witn tnree ounces powdered 166 CREAMS AND CUSTARDS. sugar added gradually, flavored with a little lemon, or one pint cream whipped with two and one-half ounces sugar. Very ornamen- tal, and called also " Ruhy under the enow" Tcmioca Cream, — Soak over night two tablespoons tapioca in one-hali cup milk (or enough to cover) ; brng ono quart milk to boiling point ; beat well together yolks of three ep^ :., lialf cup sugar and one teaspoon lemon or vanilla for flavoring ; add the tapioca, and stir the whole into the.boiling milk, let boil once, turn into the dish, and immediately spread on the n^^hites. Serve when cold. Tea Cream. — Dissolve one-half package gelatine in one cup milk, add one cup white sugar, and pour over it one large cup strong tea, boiling hot, strain through fine muslin and let cool; whip pint of rich cream and also two eggs; when the gelatine is perfectly cold beat in the whites until it is a firm froth, then whip in the cream ; set away in a wet ndold for eight or ten hours, and serve cold with sweetened cream. Coifee Cream, is made in same manner, substi- tuting cup strong black cofiee for the tea. , Both made at a time, molded in cups or individual molds, and turned out in alternate rows upon a plate, they make a handsome dish, and give guests a choice. The stronger and blacker the coffee the greater the contrast. Turret Cream, — One pint sweet, rich cream, one' quart milk, one package Cox's gelatine, one heaping cup white sugar, three eggs beaten light, whites and yolks separately, one-half pound crystal- lized fruit — cherries and peaches, or apricots — ^vanilla flavoring, juice one lemon. Soak gelatine four hours in one cup milk, scald re- mainder of milk and add the sugar, and when this is dissolved the soaked gelatine ; stir over the fire until almost boiling, and divide into two parts ; return one part to the fire, and when near boiling Btir in the beaten yolks, cook two minutes, and turn into a bowl to cool. When it cools whip the cream very stiff and beat whites of eggs until they stand alone ; divide the latter into two heaps. As the yellow gelatine begins to " form " whip one-half the whites into it, a little at a time ; to the white gelatine add rest of whites in same manner alternately with whipped cream ; season yellow with vanilla and white with lemon juice CKjaten in last. Wet a tall fluted mold with water and place around bottom on inside a row crystalized cherries, then a layer white mixture, then a layer apricots or peach- es, sliced, layer yellow mixture, another border of cherries^ and so on until all materials are used. When firm, which will be m a few hours (in summer set on ice), wrap a cloth wrung out of hot water on the mold, and invert upon a flat dish ; serve with sweet cream. A very beautiful, ornamental and delicious dessert, and sure to be a success if above directions are followed. Bitter almond may be used instead of lemon if preferred. Made in the fluted mold with stem, filling in whipped cream in center, makes a still more elaba> rate dish. CREAMS AND CUSTARDS. 137 Almond Custard. — Cook in custard kettle quart milk (half cream is better), beaten yolks of six eggs, whites of four, and a half pound almonds blanched and pounded to paste with fotir tablespoons rose water

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