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Almond Pudding
From The Landmarks club cook book, 1903
Serves 3
None
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 77. The excerpt below is the record exactly as published.
ALMOND PUDDING. Quarter pound of flour, quarter pound butter, quarter pound almonds, three ounces sugar, nine eggs, one pint milk
Cook this with the app: pantry check, scaling, and the assistant.