Almond Pudding
From The new practical housekeeping, 1890
Serves 2
For Almond Souffle, use six ounces of sweet almonds and follow the same method.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 475. The excerpt below is the record exactly as published.
Almond Pudding. — Blanch and pound, with a little rose-water, three ounces sweet and four of bitter almonds ; add pint milk, three tablespoons sugar, a little ground nutmeg, tablespoon fiour mixed smoothly in a uttle cold milk, tablespoon bread-crumbs, two well- beaten e^gs and whites of two more eggs
Cook this with the app: pantry check, scaling, and the assistant.