Creme d’Amandes

Ingredients

• a pound and a half of blanched almonds
• half a pound of caster sugar
• half a pint of milk
• two ounces of flour (sifted)

Method

1. 1

   Pound a pound and a half of blanched almonds with half a pound of caster sugar; when fine enough pass through a sieve.

2. 2

   Then make a cream with half a pound of sugar, half a pint of milk, two ounces of flour (sifted).

3. 3

   Cook for ten minutes; add one yolk of egg and a few drops of vanilla essence.

4. 4

   When the mixture is sufficiently creamy incorporate the almond paste.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 523. The excerpt below is the record exactly as published.

Creme d’Amandes. — Pound a pound and a half of blanched almonds with half a pound of caster sugar ; when fine enough pass through a sieve. Then make a cream with half a pound of sugar, half a pint of milk, two ounces of flour (sifted)

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