Alhond Pudding

Name: Alhond Pudding
Yield: 2 servings
Ingredients: three tablespoonfuls of finely-grated bread-crumbs; one-quarter of a pound of blanched and pounded almonds; a piece of butter the size of an egg; in a pint of new milk; sugar to taste; a teaspoonful of grated lemon-rind; a little nutmeg; three eggs well beaten; A glass of wine may be added if approved of

From The national course in home economics, 1917

Serves 2

Mrs. Sarah Bullard

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 309. The excerpt below is the record exactly as published.

ALHOND PUDDING. Soak three tablespoonfuls of finely-grated bread-crumbs in milk. Add one-quarter of a pound of blanched and pounded almonds, a piece of butter the size of an &gg melted in a pint of new milk, sugar to taste, a teaspoonful of grated lemon-rind, a little nutmeg and three eggs well beaten. A glass of wine may be added if approved of

Cook this with the app: pantry check, scaling, and the assistant.