Almond Pudding

Ingredients

• one pound of sweet almonds
• four ounces of bitter almonds
• one pound of powdered sugar
• three-fourths of a pound of sweet butter
• four whole eggs
• the yolks of two more
• three tablespoonfuls of flour
• cover the sides and bottom of a well-buttered pudding-dish
• fill with apples which have been peeled, quartered, and boiled in white wine and sugar until tender

Method

1. 1

   Grate one pound of sweet almonds and four ounces of bitter almonds (or use the prepared almond paste), and mix with one pound of powdered sugar.

2. 2

   Stir three-fourths of a pound of sweet butter to a cream, beat in four whole eggs and the yolks of two more.

3. 3

   Add three tablespoonfuls of flour, then the almond paste.

4. 4

   When well mixed cover the sides and bottom of a well-buttered pudding-dish, keeping some of the mixture for the top; fill with apples which have been peeled, quartered, and boiled in white wine and sugar until tender, and then allowed to cool.

5. 5

   Cover with the paste and cook in a medium oven for three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

ALMOND PUDDING — Grate one pound of sweet almonds and four ounces of bitter almonds (or use the prepared almond paste), and mix with one pound of pow- dered sugar. Stir three-fourths of a pound of sweet butter to a cream, beat in four whole eggs and the yolks of two more. Add three tablespoonfuls of flour, then the almond paste. When well mixed cover the sides and bottom of a well-buttered pud- ding-dish, keeping some of the mixture for the top ; fill with apples which have been peeled, quartered, and boiled in white wine and sugar until tender

Cook this with the app: pantry check, scaling, and the assistant.