A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Stir it one way until it begins to thicken, but not till it curdles. Serve cold.
Preserved exactly as written in the original source
Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water
Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them
Beat eight eggs very light with two-thirds of a cup of sugar, then mix together with a quart of rich milk, or part milk and part cream
Put the mixture into a saucepan and set it over the fire
Stir it one way until it begins to thicken, but not till it curdles
Remove from the fire and when it is cooled put in a glass dish
Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar and a teaspoonful of lemon extract, spread over the top of the custard
Serve cold
Modern guidance to help you succeed with this vintage recipe
Blanching almonds in boiling water denatures the proteins in their papery skins, making them easy to slip off for a smooth paste. Pounding almonds with liquid prevents the nuts' oils from separating and turning greasy. The custard relies on egg proteins coagulating at around 170-180°F—stirring constantly in one direction maintains a smooth texture by preventing protein strands from bonding into curds, while gentle heat keeps the mixture below the curdling point of 185°F.
The almond paste can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The custard base can be made up to 1 day ahead and refrigerated; add the meringue topping within 2 hours of serving for best texture.
Store the finished custard covered with plastic wrap directly on the surface to prevent skin formation, refrigerated for up to 2 days. The meringue will weep and soften over time, so it's best consumed within 24 hours of assembly.
AI-generated tips from Chef Cecil's culinary database
The almond paste can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The custard base can be made up to 1 day ahead and refrigerated; add the meringue topping within 2 hours of serving for best texture.
Store the finished custard covered with plastic wrap directly on the surface to prevent skin formation, refrigerated for up to 2 days. The meringue will weep and soften over time, so it's best consumed within 24 hours of assembly.
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