Almond Pudding
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 84. The excerpt below is the record exactly as published.
Almond Pudding. Blanch and dry six ounces of sweet and half an ounce of bitter almonds ; pound them fine in a mortar, with two table- spoonsftd of rose-water added gradually as you pound them ; PASTRY, PUDDINGS, ike. 179 ttir to a cream six oanoes of butter and half a pound of pow<« dered sugar, add to it a little grated lemon-peel, a gill of rioh eream, four eggs beaten separately and then together, and the almond paste, and bake in puff paste
Cook this with the app: pantry check, scaling, and the assistant.