Almond and Raisin Pudding

Ingredients

• A quarter of a pound of Breadcrumbs
• Two dozen Almonds
• A quarter of a pound of Raisins
• The whites of three Eggs
• Two ounces of Butter
• Two ounces of Sugar
• Two ounces of Flour
• Half a pint of Milk

Method

1. 1

   Blanch almonds and put through a nut mill, pound well in a mortar.

2. 2

   Stone and chop raisins.

3. 3

   Add almonds, sugar, and flour to breadcrumbs.

4. 4

   Heat milk, melt butter in it, and stir into other ingredients.

5. 5

   Beat egg whites and add carefully.

6. 6

   Butter a mould, put in mixture, and steam for four hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 75. The excerpt below is the record exactly as published.

Almond and Raisin Pudding. Ingredients. A quarter of a pound of Bread- crumbs. Two dozen Almonds. A quarter of a pound of Raisins. The whites of three Eggs Two ounces of Butter. Two ounces of Sugar. Two ounces of Flour. Half a pint of Milk

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