Recipes > Desserts > To make Almond Hedge-Hogs

To make Almond Hedge-Hogs


  • 1/2 pound of the best almonds
  • 2 or 3 spoonfuls of rose-water
  • 6 eggs
  • 1/2 pound of loaf sugar beaten
  • 4 ounces of clarified butter
  • currans
  • candid orange
  • 2 pints of cream custard


Take the almonds, and blanch them, beat them with the rose-water in a marble-mortar very small, then take the eggs, (leave out two of the whites) beat your eggs very well, take the loaf sugar beaten, and clarified butter, mix them all well together, put them into a pan, set them over the fire, and keep it stirring whilst it be stiff, then put it into a china-dish, and when it is cold put it up into the shape of an hedge hog, put currans for eyes, and a bit of candid orange for tongue; you may leave out part of the almonds unbeaten; take them and split them in two, then cut them in long bits to stick into your hedge hog all over, then make the cream custard to pour over your hedge hog, according to the bigness of your dish; lie round your dish edge slices of candid or preserved orange, which you have, so serve it up.


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English Housewifry (1764).

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