Milky almond jelly

1 serving


Thistle in a mortar of 12 bitter tonsils (no skin), then rub them with a pestle, adding 0. 5 cups of hot milk. Pour 6 glasses of milk and 10 tablespoons of sugar into the basin, put on the stove. When boiling, pour in a thin stream, stirring constantly, a glass of cold milk, crushed with 0. 75 glasses of potato flour and crushed almonds. Interfere until it thickens and bursts. Serve the jelly hot or cold with cream (or milk) and jam.