Almond Pudding

Ingredients

• On two ounces of fine bread-crumbs
• pour a pint of boiling cream
• half a pound of sweet almonds
• six bitter almonds
• the well-beaten yolks of seven
• the whites of three eggs
• six ounces of sifted sugar
• four of clarified butter
• a glass of brandy

Method

1. 1

   Pour boiling cream over bread-crumbs and let cool.

2. 2

   Mix with pounded almonds, yolks and whites of eggs, sugar, and butter.

3. 3

   Stir over a slow fire until thick but do not boil.

4. 4

   Add brandy, pour into a dish lined with puff paste, and bake for half an hour in a moderate oven.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 377. The excerpt below is the record exactly as published.

ALMOND PUDDING. On two ounces of fine bread-crumbs pour a pint of boiling cream, and let them remain until nearly cold, then mix them very gradually with half a pound of sweet and six bitter almonds pounded to the smoothest paste, with a little orange-flower water, or with a few drops of spring water, just to prevent their oiling ; stir to them by degrees the well-beaten yolks of seven and the whites of three eggs, six ounces of sifted sugar, and four of clarified butter ; turn the mixture into a very clean stewpan, and stir it without ceasing over a slow fire until it becomes thick, but on no account allow it to boil. When it is tolerably cool add a glass of brandy

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