Nut Cream

Ingredients

• Take a pint of hazel or hickory nut kernels
• Make a custard of half a pint of sweet milk
• the yolks of two eggs
• half a teacupful of sugar

Method

1. 1

   Rub the skins off the nuts and pound to a paste with a little white of an egg.

2. 2

   Set the custard over the fire until boiling; take off.

3. 3

   When cool, add dissolved gelatine.

4. 4

   Stir in the nut paste, mix well, whip cream, add to the mixture, turn into a mould, and set on ice.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 98. The excerpt below is the record exactly as published.

Nut Cream. — Take a pint of hazel or hickory nut kernels, rub the skins off with a coarse towel, and pound to a paste with a little white of an egg. Make a custard of half a pint of sweet milk, the yolks of two eggs, and half a teacupful of sugar

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