Almond Tartlets

Ingredients

• yolks of six eggs
• half pound sugar
• two ounces of blanched sweet almonds
• three bitter ones
• two table-spoonfuls of orange flower water
• the juice of four limes
• two potatoes (mealy ones) boiled
• Turn a quart of milk to curd
• four ounces of good butter
• a glass of brandy
• one of maraschino

Method

1. 1

   Line tartlet tins with puff paste.

2. 2

   Beat sugar with egg yolks.

3. 3

   Pound sweet and bitter almonds, mix with orange flower water, lime juice, and passed potatoes.

4. 4

   Mix with curdled milk and butter until smooth.

5. 5

   Add brandy and maraschino.

6. 6

   Bake in a moderate oven until hot and serve dusted with sugar.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 270. The excerpt below is the record exactly as published.

half pound sugar with yolks of six eggs in a basin, and pound together in a mor- tar two ounces of blanched sweet almonds, three bitter ones, two table-spoonfuls of orange flower water, the juice of four limes, and two potatoes (mealy ones) boiled, drained, and passed through a hair sieve. Mix the eggs, sugar, and almond paste. Turn a quart of milk to curd, crumble it, and beat it up with four ounces of good butter till quite smooth, then mix it thoroughly with the eggs, almonds, &c., adding a glass of brandy, and one of maraschino

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