Almond Pudding

Name: Almond Pudding
Ingredients: Four units blanched and pounded almonds; 1j of mushed sponge-cake; 2 of warm butter; 2 of ground rice; 4 of thin cream; 1^ of sugar; 6 of eggs

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 207. The excerpt below is the record exactly as published.

Almond Pudding. — Four units blanched and pounded almonds, Ij of m-uslied sponge-cake and ratafias, 2 of warm butter, 2 giound rice, 4 of thin cream, 1^ of sugai’, 6 of eggs

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