Recipe Manuscript

Mandelkrem

Name: Mandelkrem
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 100 g blanched almonds; 1 tbsp (15 ml) rosewater; 250 ml heavy cream (or fresh cream); 5 egg yolks (or 5 egg whites as an alternative); 2 tbsp (30 ml) rosewater (additional, for mixture); 60 g granulated sugar; Zest of 1 lemon; 1 tsp (5 g) cornstarch (only if using egg whites instead of yolks)

"Almond Cream"

1788

From the treasured pages of Augsburgisches Kochbuch

Written by Sophie Juliane Weiler

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1788

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Mandelkrem

"Man kann den Mandelkrem auch noch also machen: Eine große Handvoll Mandeln wird abgezogen, und mit etwas Rosenwasser, so fein als möglich, gestoßen; alsdann mit einem Seidlein süßem Raum durch ein Haarsieb oder Senher getrieben, mit 5 Eyerdottern, ein Paar Löffel voll Rosenwasser und Zucker, an dem zuvor eine Citrone abgerieben worden ist, angerührt; in einer messingenen Pfanne auf dem Feuer unter stätem Umrühren so lange gelassen, bis es anfängt dick zu werden, und dann auf eine Schaale angerichtet. Man kann auch, statt des Gelben von den Eyern, das Weiße nehmen; aber dieses muß mit einem kleinen Löffel voll Stärkemehl angerühret werden."

English Translation

"Almond cream can also be prepared this way: A large handful of almonds is blanched and pounded as finely as possible with a little rosewater; then pressed through a fine hair sieve or linen with a cup of sweet cream, mixed with 5 egg yolks, a couple of spoonfuls of rosewater, and sugar that has first been rubbed with a lemon. Stir the mixture in a brass pan over the fire, constantly stirring, until it begins to thicken, then pour it into a dish. Instead of egg yolks, you can also use the whites; but in this case, they must be mixed with a small spoonful of starch."

Note on the Original Text

The recipe is written in a flowing narrative, as was typical of late 18th-century German cookbooks. Quantities like 'eine große Handvoll' (a large handful) or 'ein Paar Löffel voll' (a couple spoonfuls) reflect an era when cookery relied on a cook's experience and intuition, not precise measurements. Terms like 'abgezogen' mean the almonds are blanched and skinned, and 'Eyerdottern' refers to egg yolks, with 'Ey' being an older German spelling for 'Ei' (egg). Recipes from this period often present multiple variations in a single entry, highlighting flexibility and the cook’s creative agency.

Modern Kitchen Interpretation

Recipe's Origin

Augsburgisches Kochbuch - Click to view recipe in book

Title

Augsburgisches Kochbuch (1788)

You can also click the book image above to peruse the original tome

Writer

Sophie Juliane Weiler

Era

1788

Publisher

In der Joseph-Wolffischen Buchhandlung

Background

A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.

Kindly made available by

Bayerische Staatsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe is from the Augsburgisches Kochbuch by Sophie Juliane Weiler, published in 1788 in Augsburg, Germany. Cookbooks of this era were primarily targeted at the bourgeoisie and upper classes, reflecting both sophistication and luxury in ingredient choice and preparation. The inclusion of rosewater, almonds, and lemon zest identifies this as a festive, elegant dessert typical of 18th-century German courtly and urban cuisine. Such recipes reveal a time when the flavors of the East (rosewater, citrus) had become fashionable and accessible in Europe, especially among those keen to display culinary refinement.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the late 18th century would use a large wooden mortar and pestle to pound the almonds and rosewater into a paste. Passing the mixture through a fine hair sieve or linen cloth ('Haarsieb oder Senher') ensured a refined texture. A brass saucepan ('messingene Pfanne') would be used for gently cooking the cream mixture. Whisking was often done with a simple wooden whisk or spoon, and constant manual stirring over an open fire was essential for proper thickening.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.5 oz blanched almonds
1 tbsp (0.5 fl oz) rosewater
1 cup (8 fl oz) heavy cream (or fresh cream)
5 egg yolks (or 5 egg whites as an alternative)
2 tbsp (1 fl oz) rosewater (additional, for mixture)
2 oz granulated sugar
Zest of 1 lemon
1 tsp (0.18 oz) cornstarch (only if using egg whites instead of yolks)

Instructions

To prepare Mandelkrem as described in the original 1788 recipe, begin by blanching 3.5 oz of whole almonds, then finely grinding them together with about a tablespoon (0.5 fl oz) of rosewater until you achieve a paste.
Pass this almond mixture through a fine sieve or cheesecloth for smoothness.
In a separate bowl, zest a lemon and combine it with 5 egg yolks, 2 tablespoons (1 fl oz) of rosewater, and 2 oz of sugar.
Blend in 1 cup (8 fl oz) of heavy cream.
Combine the almond paste and the egg-cream mixture, then cook gently in a heavy-bottomed saucepan over medium-low heat, stirring constantly until it thickens like a soft custard, just to the point where it coats the back of a spoon.
Pour into a serving dish and chill before serving.
Alternatively, for a whiter appearance, use 5 egg whites instead of yolks, whisked with a teaspoon (0.18 oz) of cornstarch before combining with the other ingredients.
Proceed as above.

Estimated Calories

330 per serving

Cooking Estimates

It takes about 15 minutes to prepare the ingredients and 15 minutes to cook the custard. The recipe makes about 4 servings, each with roughly 330 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.