Almond Pudding, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 129. The excerpt below is the record exactly as published.
Almond Pudding, Boiled.— Blanch and pound with a little water three ounces of sweet and four or five bitter almonds; add a pint of new milk, sugar to taste, a little nutmeg, a table-spoonful of flour mixed smoothly, a table-spoonful of grated bread-crumbs, two eggs well beaten, and lastly, the whites of two eggs whisked to a froth. Pour the mixture into a well-buttered mould, and boil quickly for three-quarters of an hour. AVhen done, let it stand for a few minutes before turning out. Probable cost. Is. Sufficient for four persons. Almond Pudding, Jewish.— Put four ounces of sweet almonds,
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Cook this with the app: pantry check, scaling, and the assistant.