To make Almond-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 082


Take half a Pound of Almonds finely beaten, mix them in a Quart of Cream; strain the Cream, and get out as much of the Almonds as you can thro’ the Strainer; set it on the Fire, and when it is ready to boil, put in twelve Eggs (but three of the Whites) well beaten; stir it on the Fire ’till it turns to a Curd; then put in half a Pint of cold Milk, stir it well, and whey it in a Strainer: When ’tis cold sweeten it.





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Marlene Ernst

Marlene Ernst (Transkription): "To make Almond-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 082,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.