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Almond and Potato Pudding

Name: Almond and Potato Pudding
Yield: 6 servings
Ingredients: three ounces of sweet almonds; four or five bitter ones; half a pint of milk; half a pound of cold mealy potatoes; a quarter of a pound of butter; the grated rind and juice of a lemon; a little nutmeg; three well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for six persons. Probable cost: 1s. 2d.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 132. The excerpt below is the record exactly as published.

Almond and Potato Pudding.— Blanch and pound three ounces of sweet al- monds and four or five bitter ones. Put them into half a pint of milk, and allow them to simmer slowly for a quarter of an hour. Mix in smoothly half a pound of cold mealy potatoes, a quarter of a pound of butter, the grated rind and juice of a lemon, a little nutmeg, and three well-beaten eggs

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