Almond Custard No. 2(The White House Cookbook 1902) - cooking recipe

Ingredients

1/4 lb. sweet almonds
6 oz. fine white sugar
4 egg yolks
1 oz. patent gelatine
1 qt. boiling milk

Preparation

Blanch sweet almonds; pound them as in No. 1 with sugar and mix them well with the egg yolks; then dissolve gelatine in milk. Strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted.
When ready to serve, dip the mold into warm water; rub it with a cloth and turn out the cream carefully upon your dish.