Almond Pudding

Ingredients

• pounded almonds
• rice flour
• half a cupful of cold milk
• sugar
• butter
• the yolks of the eggs
• the macaroons
• the cream

Method

1. 1

   In a double boiler, add the pounded almonds.

2. 2

   Mix the rice flour with the cold milk and stir into the boiling milk.

3. 3

   Cook for six minutes and cool.

4. 4

   When about half cooled, add the beaten sugar and butter.

5. 5

   When cold, add the beaten yolks of the eggs, dried and rolled macaroons, and cream.

6. 6

   Butter a pudding dish and bake slowly for forty-five minutes.

7. 7

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

pounded almonds to it. Mix the rice flour with the half cupful of cold milk, and stir into the boiling milk. Cook six minutes, and put away to cool. When about half cooled, add the sugar and butter, which should have been beaten together until light. When cold, add the yolks of the eggs, well beaten, the macaroons, which have been dried and rolled fine, and the cream

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