Shell 1lbwalnuts, scald with boiling water, and remove the skins. Pound very fine, adding alittlemilk, and pour into abottle (grafin).* Add abottle of very thick cream and whip into butter. After churning, wash the butter thoroughly and mb through a fine sieve.
Proceed in exactly the same manner with 1lbalmonds, including 10–12 bitter almonds, or use 1lbpistachios.
*For small amounts of cream, butter was sometimes shaken in a bottle instead of beaten in a churn.