Almond and Bread Pudding

Ingredients

• three ounces of sweet almonds
• six or seven bitter almonds
• half a pint of milk
• four ounces of moderately stale crusts of bread
• a quarter of a pound of beef suet
• two table-spoonfuls of moist sugar
• the same of flour
• the finely-minced rind and the juice of a lemon
• two well-beaten eggs

Method

1. 1

   Blanch and pound the almonds, simmer them in milk for a quarter of an hour.

2. 2

   Pour into bread crusts, stir in suet, sugar, flour, lemon, and eggs.

3. 3

   Beat thoroughly, pour into a mould, boil for three hours, and serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 132. The excerpt below is the record exactly as published.

Almond and Bread Pudding.— Blanch and pound thi'ee ounces of sweet and si.Y or seven bitter tilmoiids, and allow them to simmer gently in half a pint of milk by the side of the tire for a quarter of an hour, to draw out the flavour. Then i^our them into four ounces of moderately stale ciusts of bread. 8tir in a quailer of a pound of beef suet finely shred, two table-spoonfuls of moist sugar, the same of lioui-, the finely-minced rind and the juice of a lemon, and two well-beaten eggs. Beat the mi.vture thoroughly, and pour it into a well-oiled mould ; let it boil without stopping for three hours, and serve with sweet sauce. Sufficient for four- or five persons. Probable cost, lOd. Almond and Orange Ice. — Blanch and pound one ounce of sweet almonds with a little orange-tiower-water to prevent them oiling. Put them into a saucepan with one pint of ■cream and the yolks of three eggs well beaten. Stir constantly till the egg thickens, then pom- it out, let it cool, put it into the freezing-pot, and work the handle until it is sufficiently frozen. Put half a pound of loaf sugar and a cupful of water into an enamelled saucepan, wdth the white of an egg beaten to a stiff froth, and the thin rind of an orange. Put it on the fire and bring it to a syrup, then add to it three-quarters of a pint of orange-juice. Slr.dn this and freeze it like the almond cream. Put a piece of cardboard into the mould, dividing it in two. Place the almond ice on one side and the orange ice on the other. Remove the cai-d- board, close the moidd, and let it remain in the ice until wanted. Time, half an hour to freeze. .Sufficient for a quart of ice. Probable cost, 4s. Almond and Potato Pudding.— Blanch and pound three ounces of sweet al- mon

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