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English cookbook, 1600s
Page 61
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To make an almond Custard. Take your almonds and blench them and take away their rough husks and beat them in a marble or woden morter and when you ar beating them put in now and then a spoonfull of sack to keep them from oyling and when they ar beaten enough to every pound of almonds take a mutchkine of milk and four eggs weel casten and beaten and a quarter of a pound of suggar and two drop of cannall weel beaten and mix all these together and beat them untill they come to a right consistance
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To make an almond Custard. Take your almonds and blench them and take away their rough husks and beat them in a marble or woden morter and when you ar beating them put in now and then a spoonfull of sack to keep them from oyling and when they ar beaten enough to every pound of almonds take a mutchkine of milk and four eggs weel casten and beaten and a quarter of a pound of suggar and two drop of cannall weel beaten and mix all these together and beat them untill they come to a right consistance
Szathmary Culinary Manuscripts and Cookbooks
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