Almond Custard Recipe

Blanch and pound fine, with half a gill of rose-water, six ounces of

sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten

it with two ounces and a half of sugar; rub the almonds through a sieve,

with a pint of cream; strain the milk to the yolks of eight eggs, well

beaten--three whites if thought necessary--stir it over a fire till of a

good thickness; when off the fire, stir it till nearly cold to prevent

its curdling.

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