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New England cookbook, 1825-1870
Page 55
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Almond Custard One pint of cream one pint of rich milk half a pound of shelled sweet almonds, two ounces of bitter almond four tablespoonfuls of rose water a quarter of a pound of white sugar the yolk of eight eggs a little oil of lemon. Blanch the almonds pound them mixing the rose water with them powder the sugar and beat the yolk of eggs till very light, mix the cream and milk together and stir into it gradually the sugar, the pounded almonds and the yolk of eggs. Stir the whole very hard put your mixture in a
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Almond Custard One pint of cream one pint of rich milk half a pound of shelled sweet almonds, two ounces of bitter almond four tablespoonfuls of rose water a quarter of a pound of white sugar the yolk of eight eggs a little oil of lemon. Blanch the almonds pound them mixing the rose water with them powder the sugar and beat the yolk of eggs till very light, mix the cream and milk together and stir into it gradually the sugar, the pounded almonds and the yolk of eggs. Stir the whole very hard put your mixture in a
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