Posted by: hearttohearthcookery | April 25, 2012

Almond Cream

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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  1. 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.”

  2. I cannot express just how much I enjoy the postings of your Heritage Cookery. Simply fascinating! Best to you.
    –Christopher Travers, Santa Monica, CA

  3. 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!

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