Ground almonds boiled with milk, spices and sugar (Woolley 1677, Eaton 1822 etc)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
ALMOND CREAM. Beat in a mortar four ounces of sweet almonds, and a few bitter ones, with a tea-spoonful of water to prevent oiling, both having first been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it with a whisk to a froth, which take off on the shallow part of a sieve, and fill the glasses with some of the liquor and the froth.
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