Almond Creams
And from sweet kernels pressed,
She tempers dulcet creams.
Milton.
Blanch and pound to a paste, with rose-water, six ounces of almonds; mix them with a pint and a half of cream which has been boiled with the peel of a small lemon; add two well-beaten eggs, and stir the whole over the fire till it be thick, taking care not to allow it to boil; sweeten it, and when nearly cold, stir in a tablespoonful of orange-flower or rose-water.