ALMOND PUDDING
From With a saucepan over the sea, 1902
Serves 6
This is a Jewish recipe.
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 With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.
ALMOND PUDDING. (Buda-Pesth.) This is a Jewish recipe. Much of the Jewish cookery is very dainty and well flavored. Blanch 4 ounces sweet almonds and 3 of bitter almonds, dry them and pound very fine. Add 4 ounces of powdered sugar, 2 tablespoonfuls of rose- water, yolks of 4 eggs, and the beaten whites of 3
Cook this with the app: pantry check, scaling, and the assistant.