To Make Almond-butter Recipe

Mrs. Mary Eales's Receipts

Take a Pint of Milk, and about twelve large Laurel Leaves, break the

Leaves in three or four Pieces; boil them in the Milk 'till it is

half wasted; then put in a Quart of Cream, boil it with the Leaves

and Milk; then strain it, and set it on the Fire again; when it

boils, put in the Yolks of twelve Eggs, and the Whites of three,

beating the Eggs very well; stir this 'till it is a Curd; put in

about Half a Pint of Milk, let it have a boil, then whey it in a

Strainer. When it is cold, sweeten it. This tastes as well as that

which has Almonds in it.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Raw-almond Or Ratafea-cream

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make Red Plum-paste

To Make A Trifle

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Orange Or Lemmon Clear-cakes

To Make Long-biscuit

To Make Apricock-jam

To Candy Orange-flowers

To Make Red Plum Clear-cakes

To Dry Plums Like The French Plums With Stones In Them

To Make Goosberry-paste

To Make Rasberry-drops

To Make Hartshorn-flummery

To Make Chocolate-cream

To Make Wormwood-cakes