Quince Blanc-mange, with Almond Cream
Ingredients
Directions
Blanch and finely grind the almonds to a smooth paste.
Moisten the paste with a little water to prevent oil separation.
Combine the almond paste with 1 pint of water.
Strain the mixture through a strong cloth to extract the almond cream.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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