Almond Pudding

Ingredients

• Pound four ounces of sweet almonds
• three ounces of bitter almonds
• one-third of an ounce of tapioca
• Put into a basin three penny sponge cakes
• two thirds of a pint of milk
• a wine-glassful of brandy
• Wins up to a froth, four large eggs
• two ounces of butter
• enough sugar to sweeten it
• a teaspoonful and a half of the curd

Method

1. 1

   Pound almonds with tapioca and cream.

2. 2

   Soak sponge cakes in milk.

3. 3

   Whisk eggs and mix all ingredients.

4. 4

   Bake in a dish garnished with sliced almonds.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 27. The excerpt below is the record exactly as published.

a wine glassful of brandy, and sugar enough to sweeten it. Take out the spice-bag; and you can either boil it tor half an hour in a mould, as directed for Ratafia Pudding, or bake it in a dish. If boiled, it will re- quire wine sauce. CARROT PUDDING. Boil some carrots till tender, taking care that they are all good ones, rub six ounces of them through a hair sieve. Put three penny sponge cakes into a basin, and pour upon them a teacupful and a half of boiling milk. Whisk up six eggs to a froth; and then beat the milk and cake smooth. Mix the carrots, eggs, and cake together, with six ounces of butter, a wine-glassful and a half of brandy, and enough loaf sugar to sweeten it. Put it into a dish, garnish the top with candied orange or lemon peel cut in thin slices, and bake it in a warm oven. If you think fit, you may put a rim of puff paste round the edge of the dish; or ornament it with leaves of puff paste, or with slices of candied peel. TAPIOCA PUDDING. Put two ounces of tapioca into a mortar, and pound it quite fine; put it in a stewpan writh a pint of milk, and simmer it gently, which will soften it to a pulp. Whisk to a froth three eggs and two yolks of eggs; add to them an ounce of butter, half a glass of brandy, sugar enough to sweeten your pudding, and a little grated nutmeg. Mix this with the tapioca while hot, put it into a dish, and bake in a warm oven. MADE EASY. 50 ALMOND PUDDING. Pound four ounces of sweet or three ounces of sweet and one of bitter almonds line in a mortar, with one- third of an ounce of tapioca adding a little cream or milk, to prevent the almonds oiling. Put into a basin three penny sponge cakes and two thirds of a pint ot milk, and a wine-glassful and a hall ol brandy. Wins up to a froth, four large eggs, or five small ones; beat up your sponge cakes smooth; then mix all lightly to0e ther, and add a teaspoonful and a half ol the curd made as directed for cheesecakes, but without spice or sweet- meats, two ounces of butter, and enough sugar to sweeten it

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