Almond Custard No. 2(The White House Cookbook 1902)

1. 1

   Blanch sweet almonds; pound them as in No. 1 with sugar and mix them well with the egg yolks; then dissolve gelatine in milk. Strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted.

2. 2

   When ready to serve, dip the mold into warm water; rub it with a cloth and turn out the cream carefully upon your dish.

* Per serving · 4 servings · Values may vary.

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