To make an Almond Custard from The Accomplisht Cook by Robert May
Take two pound of almonds, blanch and beat them very fine with rosewater, then strain them with some two quarts of cream, twenty whites of eggs, and a pound of double refined sugar; make the paste ...
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Ingredients
- sugar
- rosewater
- almonds
- paste
- double refined sugar
- whites of eggs
- cream
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