Almond Pottage

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a pound of almond-paste, and strain it with some new milk; then have a pottle of cream boiling in a pipkin or skillet, put in the milk; and almonds with some mace, salt, and sugar; serve it in a clean dish on sippets of French bread, and scrape on sugar.