Almond Fritters

Ingredients

• two ounces of sweet almonds
• one pint of new milk or cream
• two table-spoonfuls of ground rice
• the well-beaten yolks of four eggs
• the whites of two
• two ounces of butter

Method

1. 1

   Blanch and pound almonds with water, mix with milk, ground rice, and eggs.

2. 2

   Sweeten to taste.

3. 3

   Melt butter in frying pan, pour in mixture, stir until golden brown.

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 125. The excerpt below is the record exactly as published.

two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs, well beaten. Stir the custard gently over a moderate fire until it thickens, but on no account allow it to boil ; and pour into glasses. Probable cost, made with milk, 9d. Sufiicient for six or seven glasses. Almond Custard (another way). — Blanch and pound half a pound of sweet and five or six bitter almonds, and add a table-spoonful of rose or orange-water to prevent oiUng. Mix gra- duall}' with this a pint of cream, half a pint of milk, the yolks of six eggs, well beaten, and a little sugar. Stir the custard over the fire gently till it thickens, or it may be baked in cups, if pre- ferred. Time, ten minutes to boil. Probable cost, 2s. 8d. Sufiicient for nine or ten glasses. Almond Darioles. — Beat two ounces of fresh butter to a cream. Mix with it the same weight of flour, a heaped table-spoonful of sugar, half a pint of milk and half a pint of cream, four well-whisked eggs, and a httle chopped lemon-peel. Mix all well together, and then add, a drop at a time, a little essence of almond, to suit the taste ; too much of the essence wiU make the dish disagxeeable. Stir over the fire for ten minutes. Line dariole moulds with tartlet paste, fill them three parts with the batter, and bake in a quick oven until the pastry is sufficiently ready. Turn the daiioles out of the moulds, strew sifted sugar over them, and seiwe. Time to bake, about twenty minutes. Sufficient to fill about haK a dozen dariole moulds. Probable cost. Is. 8d. Almond Diamonds. — Blanch and pound six ounces of sweet almonds ; add six ounces of finely-sifted sugar, and mix them to a stiff paste with some white of egg. Strew a little sugar on the board, and roll out the paste to the thickness of a penny-piece, then stamp it into diamonds with a pastry-cutter. Bake in a cool oven, and when cold, brush them over with a little syrup, strew sugar over them, and dry them in the oven. Time to bake, twenty minutes. Probable cost. Is. Sufficient for about two dozen diamonds. Almond-Dust, Burnt — This is made by pounding any quantity of blanched sweet almonds, which have been thoroughly browned ALM ( 6 ) ALM in a moderate oven. This dust is chiefly used for garnishing cakes and sweet dishes. Almond Fluramery. — CoTcr one ounce of isinglass with water : let it stand half an hour, then stir it into a pint and a half of new milk or cream. Place aU in a saucepan with one ounce of sweet and one ounce of bitter almonds which have been previously blanched and pounded, and eight or nine lumps of sugar — in the lump for fear of dust — on wliich a httle lemon has been rubbed. Stir gently over a fire until the isinglass is thoroughly dissolved. Strain it carefully. Pour it into a mould ■which has been wetted with cold water, and let it stand until quite firm. The isinglass will take about fifteen minutes to dissolve. Pro- bable cost, a made with milk, Is. 8d. Sufficient for a quart mould, which will be enough for six or eight persons. Almond. Fritters. — Blanch and pound two ounces of sweet ahnonds with a little water : mix them gradually in one pint of new milk or cream with two table-spoonfuls of ground rice and the well-beaten yolks of four eggs, and the whites of two. Sweeten according to taste. Melt two ounces of butter

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