Almond Pudding a la Jessina

Ingredients

• One cup butter
• four eggs
• one cup milk
• two tablespoons brandy
• two teaspoons Royal baking powder
• two and a half cups flour
• two cups sugar

Method

1. 1

   Cream butter, add egg yolks, milk, brandy, flour, and baking powder.

2. 2

   Stir until smooth, then fold in beaten egg whites.

3. 3

   Bake in a deep cake tin, cool, scoop out a layer, and fill.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 503. The excerpt below is the record exactly as published.

two tablespoons brandy. How to Make It. Glaze a ring mould with lemon aspic, deco¬ rate with strips of whipped cream (mixed with a little gelatine). In between each strip fill with strawberry or raspberry jam, to the half cup add two tablespoons gelatine. When the mould is deco¬ rated, fill. Filling. Half cup milk, six tablespoons gelatine, four table¬ spoons sugar, five tablespoons chopped almond paste, two table¬ spoons brandy. Stir on ice until it commences to thicken, then add two cups whipped cream. Carefully fill the mould, leave on ice until ready to serve. Turn out on a paper doily; garnish with spun sugar around and serve with whipped cream in the centre. Nougat Pudding in Aspic a la Henrietta Pouding au Nougat, en Aspic a la Henrietta Three eggs, five tablespoons sugar, two tablespoons brandy, two cups milk, six tablespoons dissolved Cox’s gelatine, four table¬ spoons chopped almonds, one tablespoon cornstarch, four table¬ spoons whipped cream. Glaze mould with aspic and decorate with nougat. How to Make the Nougat. Put two cups milk on stove. Beat up the whites of the three eggs, add one tablespoon sugar and one tablespoon very fine-chopped almonds. Drop teaspoons of the mixture in the milk and let simmer for about two minutes, first dividing the mixture in halves; color one half with little red coloring to make it the shade of pink, and leave the other half white, then take up. Cook the pink mixture the same way as the white, leave on a platter to drain all the milk from it and to get cold. In the meantime, stir to a souffle the yolks from the eggs with four tablespoons sugar, one tablespoon cornstarch, thicken the milk with the mixture to a thick custard. Then line the mould at the bottom with the nougat — first pink then white, then pink, then white, etc., one after the other, resting on top of one another. Then fill with the second filling. 344 THE SWEDISH, FRENCH, Second Filling. Put the custard in a saucepan in a bowl of ice, add the six tablespoons gelatine, four tablespoons chopped almonds; stir until it commences to get cold, then add the four tablespoons whipped cream and fill the mould; leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with fruit sauce. Cream of Almond in Croustades, a la Benoria Croustades de Creme d’Amande, a la Benoria The croustades are made from two yolks and one white of eggs, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water together, add the flour, work to a smooth batter, then add the milk then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry, dip in the batter (be careful that it does not go over the top of the iron), dip twice then dip it in the boiling fat; cook until golden brown then take the croustades off the iron — turning it bottom up, to get dry. Other names for croustades are: Swedish Timbales and Foun¬ tain Cups. Filling for Croustades. Four tablespoons chopped almonds (or almond paste), one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy. How to Make It. Put the milk on stove, add the chopped almonds (or almond paste), thicken with the cornstarch, add yolks and sugar (stirred to a souffle), brandy, and a very small pinch of salt. Stir the yolks in very carefully; then, when cold, fill the croustades and twist spun sugar around and a rosette of the spun sugar in the centre. Decorate the top with whipped cream and maraschino cherries. Almond Pudding ( Pouding aux Amandes ) a la Jessina One cup butter, four eggs, one cup milk, two tablespoons brandy, two teaspoons Royal baking powder, two and a half cups flour, two cups sugar

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