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Almond Pudding

Name: Almond Pudding
Yield: 6 servings
Ingredients: Soak 3 tablespoons of finely grated bread crumbs in milk; Add 1/2 lb. of blanched and pounded almonds; a piece of butter size of an egg; melted in a pt. of new milk; sugar to taste; a teaspoon of grated lemon rind; a little nutmeg; and 3 eggs, well beaten

From The Cook County cook book, 1912

Serves 6

Recipe contributed by Mrs. E. D. Kelley, Winnetka, 111.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 361. The excerpt below is the record exactly as published.

ALMOND PUDDING.— Soak 3 tablespoons of finely grated bread crumbs in milk. Add 54 lb. of blanched and pounded al- 526 COOK COUNTY COOK BOOK 527 monds, a piece of butter size of an egg, melted in a pt. of new milk, sugar to taste, a teaspoon of grated lemon rind, a little nut- meg, and 3 eggs, well beaten

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