Almond Pudding

Ingredients

• four oz. of butter
• five oz. of powdered sugar
• eight oz. of finely-chopped almonds
• a pinch of table salt
• a half table-spoonful of orange-flower water
• two eggs
• two egg-yolks
• one-sixth pint of cream

Method

1. 1

   Mix butter and sugar to a pomade, add almonds, salt, orange-flower water, eggs, yolks, and cream.

2. 2

   Pour into a buttered pie-dish and cook in a bain-marie in the oven.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 417. The excerpt below is the record exactly as published.

ALMOND PUDDING Make a preparation for souffiéd pudding (No. 2505), moistened with almond milk. Pour it into copiously-buttered moulds, sprinkled inside with splintered and grilled almonds. Set to poach in the dazu-marie. As an accompaniment serve a sabayon prepared with white wine and flavoured with oxgeat. 2481—ENGLISH ALMOND PUDDING Mix to the consistence of a pomade four oz. of butter and five oz. of powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table salt, a half table-spoonful of orange- flower water, two eggs, two egg-yolks, and one-sixth pint of cream

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