A Few General Directions for the Jewish Table

Ingredients

  • Almond-cream: (for puddings, &c.) almonds, 4 oz.
  • water, 1 pint.
  • For blancmanges, and rich soufflés, creams and custards: almonds, ½ to whole pound
  • water, 1 to 1½ pints.

Method

As a substitute for milk, in the composition of soufflés, puddings, and sweet dishes, almond-cream as it is called, will be found to answer excellently. To prepare it, blanch and pound the almonds by the directions, and then pour very gradually to them boiling water in the proportion directed below; turn them into a strong cloth or tammy, and wring it from them with powerful pressure, to extract as much as possible of it from them again.

The fruit custards, and the méringues of fruit, are perfectly suited to the tables of Jewish families; and sweet or savoury croustades or fried patties may be supplied to them from the receipts in the present work, by substituting clarified marrow for the butter used for them in general cookery. The reader will easily discover in addition, numerous dishes distributed through this volume which may be served to them without departing from their peculiar usages.

Obs.— As every cook may not be quite aware of the articles of food strictly prohibited by the Mosaic law, it may be well to specify them here. Pork in every form; all varieties of shell-fish, without exception; hares, rabbits, and swans.

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