An Almond Fraze

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Get a Pound of Jorddn Almonds blanched, steep them in a Pint of sweet Cream, ten Yolks of Eggs, and four Whites, take out the Almonds and pound them in a Mortar fine, then mix them again in the Cream and Eggs, put in Sugar and grated white Bread, stir them well together, put some fresh Butter into the Pan, let it be hot, and pour it in, stirring it in the Pan till they are of a good Thickness; and when it is enough, turn it into a Dish, and throw Sugar over it, and serve it up.