Almond Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
Should not be made very long before use.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 341. The excerpt below is the record exactly as published.
Almond Pudding. — Blanch 3 ozs. of almonds, which can be procured shelled at any cake-baker’s or con- fectionery. When cold, rub them in a mortar until they are reduced to a paste, adding by degrees, to keep them from oiling, two table-spoonfuls of rose-water. Put over the fire one pint of new milk ; with % lb. of pul- verized sugar beat the yolks of six eggs until very light. As soon as the milk boils, remove it from the fire, stir in the sugar and eggs, beat- ing well all the time ; last of all, siir in the almonds, beating three or four minutes, and then set aside to cool. Froth a quart of cream that has been well sweetened until it is stiff ; re- move the froth as it rises. In a glass dish arrange sponge cake, and spread raspbcrrv-jelly
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