Almond Creams Recipe

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.

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