Almond Pudding

Name: Almond Pudding
Ingredients: Four units pounded almonds; 2j of sherry; 2 of sugar; 10 of cream; 10 of milk; 10 units eggs; 2 of butter; 1 of cake or bread-crumbs

From The complete Indian housekeeper & cook, 1898

Cocoanuts may be used instead of almonds.

Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 210. The excerpt below is the record exactly as published.

Almond Pudding. — Four units pounded almonds, 2j of sherry, 2 of sugar, 10 of cream, 10 of milk, 10 units eggs, 2 of butter, 1 of cake or bread-crumbs

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