Almond Pudding

Ingredients

• ¼ lb. ground almonds
• 4 lb. castor sugar
• 10 yolks of eggs
• 8 whites of eggs
• 1 oz. Valencia almonds
• Clarified sugar

Method

1. 1

   Beat the yolks and whites separately, then together.

2. 2

   Stir in the almonds and sugar, and beat steadily for 0.5 hours.

3. 3

   Grease two tins or pie-dishes, pour in the mixture, and bake in a moderate oven.

4. 4

   When done, turn them onto a sieve to cool.

5. 5

   Decorate with halved, blanched almonds, and pour syrup over if liked or serve separately.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 48. The excerpt below is the record exactly as published.

2 yolks of eggs. 1 gill salad oil. f gill tarragon vinegar. Capers. Salt, pepper. Stir the eggs and salt, add the oil, drop by drop, stirring all the time the same way, till it looks white and creamy. Then add the vinegar slowly, and, lastly, the capers and pepper. It can bo varied by using cut up pickles instead of capers. TOMATO SAUCE (to bottle). 1 lb. tomatoes (ripe). •A pint vinegar. Black pepper. Mustard seeds. Salt. White pepper. Allspice. [pepper 2 capsicums, or 1 pod of red Wipe the tomatoes, cut them in slices, and cook them with the capsicums in an enamelled saucepan with a little water till tender. Then rub all through a fine colander or sieve, return the pulp to the saucepan, add the vinegar and other ingredients, and boil all slowly for about 1^ hours. Strain, and put it in bottles while hot, cork tightly, and seal. This sauce will keep well in a cool, dry place. TOMATO SAUCE. (Another method.) Sauce Tomate. ^ lb. tomatoes (or £ a ^ onion. ^ carrot. an). Sail am 2 oz. clarified dripping. 1 oz. flour. I pint stock or water, pepper. Put the dripping into a saucepan with the cut up carrot and onion, and fry for 10 minutes. Add the flour, stock, seasonings, and tomatoes, bring it to the boil, simmer slowly for 30 minutes. Pass it through a hair sieve, rubbing as much pulp through as possible. Reheat, and serve. If necessary add carmine to improve the colour. SAUCES 87 VINAIGRETTE SAUCE. Sauce Vinaigrette, 3 tablespoonsful salad oil. 1 tablespoonful tarragon vinegar. 1 teaspoonful finely chopped 1 saltspoonful Chili vinegar. 1 good pinch of salt. Mix all well together, and serve in a tureen. fresh tarragon and chervil. mignonette 1 saltspoonful pepper. GERMAN WINE SAUCE. Sauce Allemande. 1 egg. \ pint sherry. 1 dessertspoonful castor sugar. A strip of lemon peel. Put all into a basin, the sherry being slightly warmed ; place the basin over a pan of warm water, and whip briskly for 10 minutes, or until the sauce is a stiff froth. Do not let it get too hot, or it will curdle. Serve immediately. WHITE SAUCE. Sauce Blanche. 1 oz. butter. 1 oz. Hour. ^ pint milk. Salt and pepper. Melt the butter in a saucepan, stir in the flour till smooth, add the milk and seasoning, stir till smooth, boil up, cook 6 minutes, and strain. Substitute dripping and white stock for meat dishes. SWEET WHITE SAUCE. 1 oz. flour. 1 oz. butter. | pint milk. 2 dessertspoonsful sugar. A few drops of flavouring essence. Melt butter in a saucepan, sfir in the flour, add the milk and sugar, and stir till smooth. Boil up, cook G minutes, add the flavouring, and strain. A tablespoonful of sherry or rum may be added to this sauce instead of other essence. PUDDINGS, PASTRIES, JELLIES, &c. £ lb. almonds. 2 or 3 bitter almonds. 4 lb. castor sugar. 5 whites of eggs. ALMOND MERINGUE. Meringue d'A mandes. 1 lemon. Meringue of 0 whites of egg, J lb. castor sugar, and a few drops vanilla. Apricot jam. Pound the almonds not quite fine with a little white of egg, warm them, with the sugar, over the fire, beat the 5 whites stiffly, add them to the almonds and sugar off the fire, add the grated rind and the juice of the lemon, spread the mixture over some round wafer-paper, and bake in a cool oven about 1 J hours. Spread the jam over the cake when cold, beat the 6 whites with J lb. castor sugar, add the vanilla, and place the meringue rockily over the cake. Sprinkle with sugar, and place in a cool oven to dry. ALMOND 10 yolks and 8 "whites of pcrrr 4 lb. ground almonds. PUDDING. j lb. castor sugar. 1 oz. Valencia almonds. Clarified sugar. Beat the yolks and whites separately, and then together. Stir in the almonds and sugar, and beat steadily for ^ an hour. Grease two tins or pie-dishes, pour in the mixture, and bake in a moderate oven. When done, turn them on to a sieve to cool. Decorate with halved, blanched almonds, and pour the syrup over if liked soaked, or hand it separately. APPLE MACAROON, Pommes aux A mandes. A little lemon rind, lb. ground almonds.

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