Recipes > Desserts > Koch (with Nut Cream)

Koch (with Nut Cream)


  • 2 ounces butter
  • 5 eggs
  • 2 tablespoonfuls sugar
  • 1/4 teaspoonful cinnamon
  • pinch of cloves
  • rind of 1 lemon
  • 1 1/2 tablespoonfuls bread crumbs
  • 2 tablespoonfuls rum or Cognac
  • 1/4 pound hazel nuts or walnuts


Melt the butter and add the yolks of the eggs and the sugar; stir over the fire till thick; remove and mix it with the cinnamon, cloves, grated rind and bread crumbs wet with the rum or Cognac; remove the shells from the nuts and grate the kernels on a nutmeg grater; add them to the above mixture with the whites of 3 eggs beaten to a stiff froth and finish the same as in foregoing recipe for Nut Koch, No. 2; serve with the following cream:


  • 2 ounces almond, hazel or walnuts
  • 1 pint boiling cream or milk
  • yolks of 5 eggs
  • 2 tablespoonfuls sugar


Grate the nuts on a nutmeg grater, put them into the boiling cream or milk, cover and let it stand till cold; then strain through a fine sieve; put the milk in a saucepan with the yolks and sugar; stir this with an egg beater over the fire till nearly boiling; remove instantly, continue the stirring for a few minutes longer and either pour it over the koch or serve in a sauciere.


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Desserts and Salads (1920).

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