Almond Pudding
From Original White House Cookbook, 1887
Serves 5
Best served cold.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 248. The excerpt below is the record exactly as published.
ALMOND PUDDING. Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily ; rub with a dry cloth ; when dry, pound fine with one large spoonful of rose-water ; beat six eggs to a stiff froth with three spoonfuls of fine white sugar ; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits
Cook this with the app: pantry check, scaling, and the assistant.