Recipes > Desserts > To make Leatch

To make Leatch


  • 2 ounces of isinglass
  • 1/2 pint of new milk
  • 3 or 4 sticks of good cinnamon
  • 2 blades of mace
  • 1 nutmeg quartered
  • 2 or 3 cloves
  • 1 quart of cream
  • loaf sugar
  • 1/4 pound of blanch'd almonds
  • rose-water


Take the isinglass and break it into bits, put it into hot water, then put the milk into the pan with the isinglass, set it on the fire to boil, and put into it the cinnamon, mace, nutmeg, and cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it the cream sweetened to your taste with loaf sugar, and boil them a while together; take the almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.

Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.


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English Housewifry (1764).

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