Almond Tart.
TAke three quarters of a pound of blanch'd Almonds, and soak them a
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
- 1674.
- Rights/Permissions
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- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Cite this Item
-
"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Page 241
a while in Water, then pound them in a stone Morter, a wooden one will serve, or a deep Tray, put to them some Rosewater; when you have pounded them very well, pound them over again with a little Cream, then set on about a pint and a half of Cream over the fire, and put your pounded Almonds therein with some Ci∣namon, large Mace, and a grain of Musk fastned to a thread, stir it continually that it burn not to the bottom till it be thick, then take it off the fire, and beat in the yolks of four or five Eggs, with the whites of two, so season it with Sugar or Oran∣gado, and bake it either in a Dish or Paste.
Or you may only strain beaten Almonds with Cream, yolks of Eggs, Sugar, Cina∣mon and Ginger, boil it thick, fill your Tart, and when it is baked ice it.