ALMOND PUDDING
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 26. The excerpt below is the record exactly as published.
ALMOND PUDDING Blanch and pound very fine half a pound of sweet almonds. Beat up 8 eggs ; mix 1 pound of sugar and three-quarters of a pound of butter to a cream; stir in the almonds, then the eggs ; add a little rose-water and a pint of cream
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