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Miss Caldwell's book, 1757-1790
Page 25
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(25) Almond Custards Blanch a quarter of a pound of sweet Almonds and pound them very Small and Stir them into your Custards when you put them on the fire to thicken. Rice Sagoe & Millet Custards Boil any of them in fair Water till they be very tender and put them into your custard as you do the Almonds. An Amblet Beat up twelve Eggs very well with a little Salt. Shred Six Shallads very small with a little Parsly mix them up with your Eggs fry them crisp and brown in butter and Send them to Table.
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(25) Almond Custards Blanch a quarter of a pound of sweet Almonds and pound them very Small and Stir them into your Custards when you put them on the fire to thicken. Rice Sagoe & Millet Custards Boil any of them in fair Water till they be very tender and put them into your custard as you do the Almonds. An Amblet Beat up twelve Eggs very well with a little Salt. Shred Six Shallads very small with a little Parsly mix them up with your Eggs fry them crisp and brown in butter and Send them to Table.
Szathmary Culinary Manuscripts and Cookbooks
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