Recipes > Desserts > Hedgehog



  • 2 quarts of the best almonds
  • canary wine
  • orange-flower water
  • 12 eggs
  • 1 pint of good cream
  • sugar
  • 1/2 pound of good butter melted


Blanch the almonds in cold water; beat them very fine in a mortar, with a little canary wine and orange-flower water; make them into a stiff paste; then beat in the yolks of the eggs, leaving out five whites; add the cream; sweeten to your taste, and put in the butter. Set it on a slow fire, and keep it constantly stirring till it is stiff enough. Make it up into the form of a hedgehog; stick it full of blanched almonds, slit and stuck up like the bristles; put it in a dish, and make hartshorn jelly, and put to it, or cold cream, sweetened with a glass of white wine, and the juice of a Seville orange; plump two currants for the eyes.


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The Lady's Own Cookery Book (1844).

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