Almond Milk is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of milk thickened and flavoured with eggs and almond paste. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Milk.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Almond Milk that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Pound two ounces of sweet almonds and two ounces of bitter; mix with the paste a pint of boiling milk, and strain through a sieve; then add two eggs well beaten, and sugar sufficient to sweeten; put over a slow fire till it becomes thick.
Pound the almonds and bitter almond extract to a paste in a mortar then transfer to a heat-proof bowl. In the meantime bring the milk to a boil. Take off the heat and whisk into the almond paste. Pass the resultant mixture through a fine-meshed sieve then beat in the two eggs.
Pour into a pan and heat gently, stirring frequently, until the mixture thickens (do not boil). Sweeten with sugar to taste and serve.
Sweet almonds, 2oz.; bitter almonds, 2oz.; milk, 1 pint; eggs, 2; sugar to sweeten sufficiently.