Ingredients
- a pint of good
- an ounce of sweet almonds
- an ounce of pine-nuts
Directions
1
Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and pounded; also a small quantity of candied citron cut into the thinnest possible slips; cook the custard as usual and set it on the ice for some hours before using.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg