A Few General Directions for the Jewish Table

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By Eliza Acton

Published 1845

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  • Almond-cream: (for puddings, &c.) almonds, 4 oz.
  • water, 1 pint.


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 wri