Almond Pudding

Ingredients

• One pint of shelled almonds
• two dozen macaroons
• the grated rind of a lemon
• half a cupful of sugar
• half a cupful of butter
• the yolks of six eggs
• one quart of milk
• one pint of cream
• one tablespoonful of rice flour

Method

1. 1

   Blanch the almonds and pound them in a mortar.

2. 2

   Put the milk in a double boiler, reserving half a cupful.

3. 3

   Add the pounded almonds to it.

4. 4

   Mix the rice flour with the half cupful of cold milk, and stir into the boiling milk.

5. 5

   Cook six minutes, and put away to cool.

6. 6

   When about half cooled, add the sugar and butter, which should have been beaten together until light.

7. 7

   When cold, add the yolks of the eggs, well beaten, the macaroons, which have been dried and rolled fine, and the cream.

8. 8

   Butter a pudding dish that will hold a little more than two quarts; or, two small ones will do.

9. 9

   Turn the mixture into this, and bake slowly forty-five minutes.

10. 10

    Serve cold.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 131. The excerpt below is the record exactly as published.

Almond Pudding. One pint of shelled almonds, two dozen macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, one pint of 270 MISS PARLOA'S NEW COOK BOOK. cream, one table -spoonful of rice flo

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