An Almond Soop

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of Almonds, blanch them, and beat them in a Marble Mortar, with the Yolks of twelve hard Eggs, till they are a fine Paste; mix them by degrees with two Quarts of new Milk, a Quart of Cream, a quarter of a Pound of double-refined Sugar beat fine, a Pennyworth of Orange-flower Water, stir all well together; when it is well mixed, set it over a slow Fire, keep it stirring quick all the while, till you find it is thick enough, then pour it into your Dish, and send it to Table. If you don’t be very careful it will curdle.