Recipes > Desserts > Paris Curd

Paris Curd


  • 1 pint of cream
  • juice of 1 lemon
  • whites of six eggs
  • 2 ounces of sweet almonds
  • brandy
  • sugar


Put the cream on the fire, with the juice and the whites; stir it till it becomes a curd. Hang it all night in a cloth to drain; then add to it the sweet almonds, with brandy and sugar to your taste. Mix it well in a mortar, and put it into shapes.


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The Lady's Own Cookery Book (1844).

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