Kustar Karkarien (Custard with Almonds)
From Banquets of the nations, 1911
Serves 1
Serve with sweetened rice wafers.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 137. The excerpt below is the record exactly as published.
sufficient sugar to sweeten. Reduce the whole to a rather thin consistency with milk, and fry portions in butter rather thicker than European pancakes. Kustar Karkarien. (Custard with Almonds.) Blanch and pound four ounces of sweet almonds with a little rosewater. Stir a teaspoonful cornflour into half a pint of milk, then add the pounded almonds and suffi- cient sugar to sweeten. Whip six eggs with a little water
Cook this with the app: pantry check, scaling, and the assistant.