Almond Cream
Set on a Quart of rich Cream in a clean Saucepan, put into it a Blade of Mace, and a Piece of Lemon Peel, grate in a third Part of a Nutmeg, and sweeten to your Taste. Blanche a Quarter of a Pound of sweet Almonds, and beat them to a Paste; add to them in beating two Spoonfuls of Rose Water, and one Spoonful of Orange-Flower Water Break nine Eggs, separate the Yolks for other Uses, beat up all the Whites, and mix them with the Almonds; beat all well together, and rub the whole through a coarse Hair Sieve. Mix all together with the Cream, and set it over the Fire, stir it only one Way, and let it boil; then pour it off into Cups, Dishes, or Glasses, and serve it up. This receipt from Martha Bradley is pictured served in my hand-blown jelly glasses.
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Absolutely enchanting receipt. Your post is so very timely. I am having 18th century guests in the near future and this will “blow them away.”
By: Vickie on April 25, 2012
at 9:59 am
I cannot express just how much I enjoy the postings of your Heritage Cookery. Simply fascinating! Best to you.
–Christopher Travers, Santa Monica, CA
By: Christopher Travers on April 25, 2012
at 12:28 pm
Thank you so much for including receipts in your blog! Seeing the process in different ways (your demo and the written instructions) makes it so much clearer!
By: Jen Dobyns on April 28, 2012
at 10:58 am