To make Almond-Butter

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 089


Take a Pint of Milk, and about twelve large Laurel Leaves, break the Leaves in three or four Pieces; boil them in the Milk ’till it is half wasted; then put in a Quart of Cream, boil it with the Leaves and Milk; then strain it, and set it on the Fire again; when it boils, put in the Yolks of twelve Eggs, and the Whites of three, beating the Eggs very well; stir this ’till it is a Curd; put in about Half a Pint of Milk, let it have a boil, then whey it in a Strainer. When it is cold, sweeten it. This tastes as well as that which has Almonds in it.




Marlene Ernst

Marlene Ernst (Transkription): "To make Almond-Butter", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 089,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.