Almond Pudding
From Vegetarian cookery, 1891
Serves 5
Bake in a shallow dish (not deeper than a common soup plate) or a scolloped tart tin.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 72. The excerpt below is the record exactly as published.
Almond Pudding, Six ounces of sweet almonds, quarter of a poimd of butter, quarter of a pound of sugar, one pint of cream, quarter of a pound of Savoy biscuits, six yolks and four whites of eggs, the rind and juice of one lemon, and ten drops of almond flavour. 123 VEGETAIUAN COOKERY. Blanch, and beat the almonds in a marble mortar, \rith two table-spoonfuls of rose or orange-flower water ; add the sugar, the lemon-peel, grated, and the juice, stmined, the biscuits, softened with a little of the cream, and the butter, melted ; then add the remainder of the cream with the eggs, well beaten, and the almond flavour, and bake in puif paste in a shallow dish (not deeper than a common soup plate) or a scolloped tart tin. No. 240. — Apple Pudding. Pare and cut some good baking apples as for a pie, put them into a saucepan with very little water ; cover the pan and set it on a moderate lire, turning it occasionally that the apples may soften regularly ; when about half done, drain the water from them, put them in a basin to cool, and stir in a little sugar ; line a quart basin with paste ; put in the apples ; cover with paste ; tie a cloth closely over, and let it boil an hour and a half. Any other fruit pudding may bo made in the same way. No. 241. — Baked Apple Pudding. One pound and a half of apples, when pared and cored, quarter of a pound of butter
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