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Miss Caldwell's book, 1757-1790
Page 81
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(81) Almond cream Boil a Quart of Cream, with some Sticks of Cinnamon when you take it off the fire put into it a quarter of a pound of Sweet Almonds blanch'd and pounded very small, then strain it and boil it up again, and have Ready beaten up the Yolks of four Eggs with half a pound of Sugar and pour it to it and put it into your Cups or Bason. Ratifia Cream Is made the same way as the Other only using bitter Almonds Instead of sweet Ones, which gives it the Ratifia Taste
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(81) Almond cream Boil a Quart of Cream, with some Sticks of Cinnamon when you take it off the fire put into it a quarter of a pound of Sweet Almonds blanch'd and pounded very small, then strain it and boil it up again, and have Ready beaten up the Yolks of four Eggs with half a pound of Sugar and pour it to it and put it into your Cups or Bason. Ratifia Cream Is made the same way as the Other only using bitter Almonds Instead of sweet Ones, which gives it the Ratifia Taste
Szathmary Culinary Manuscripts and Cookbooks
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