Almond Pudding No. 1

Ingredients

• Put two quarts of milk into a double boiler
• two heaping tablespoonfuls of sifted flour
• two pounds of sweet almonds
• a teaspoonful of salt
• a cupful of sugar
• six well-beaten eggs
• A gill of brandy or wine improves it

Method

1. 1

   In a double boiler, stir flour into milk.

2. 2

   When it boils, add ground almonds, salt, sugar, and beaten eggs.

3. 3

   Bake for one hour with bits of butter on top.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 249. The excerpt below is the record exactly as published.

a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce fiavored with lemon. APPLE-PUFF PUDDING. Put half a pound of flour into a basin, sprinkle in a litte salt, stir in gradually a pint of milk ; when quite smooth add three eggs ; butter a pie-dish, pour in the batter ; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter ; place bits of butter over the top ; bake three-quarters of an hour ; when done, sprinkle sugar over the top and serve hot. PLAIN BREAD PUDDING, BAKED. Break up about a pint of stale bread after cutting off the crust ; pour over it a quart of boiling milk ; add to this a piece of butter the size of a small egg ; cover the dish tight and let it stand until cool ; then with a spoon mash it until fine, adding a teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one quarter of a teaspoonful of soda dissolved in a little hot water. Beat up four eggs very light and 24 370 DXJMPLims Am) PUDDINGS. add last. Turn all into a well-buttered pudding-dish and bake three- quarters of an hour. Serve it warm with hard sauce. This recipe may be steamed or boiled; very nice either way. SUPEKIOB, BREAD PUDDINGS. One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich milk and half a cupful of jelly or jam. Eub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream. The bread crumbs soaked in milk come next, then the flavoring. Bake in a buttered pudding-dish — a large one and but two-thirds full — until the custard is “set.'' Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this with a meringue made of the whipped whites and half a cupful of sugar. Shut the oven and bake until the meringue begins to color. Eat cold with cream. In strawberry season, substitute a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce. BOILED BREAD PUDDING. To ONE quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one teaspoonful each of spices, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of soda, about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce. ALMOND PUDDING. No. 1. Put two quarts of milk into a double boiler ; stir into it two heaping tablespoonfuls of sifted flour that has been stirred to a cream, with a little of the milk. When it boils, care should be taken that it does not burn ; when cooked, take from the fire and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk ; add a teaspoonful of salt, a cupful of sugar, flavoring and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A gill of brandy or wine improves it. ALMOND PUDDING. No. 2. Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread ; then beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower DtlMPLimS AND PVDDINGH. 371 water ; beat up the yolks of eight eggs and the whites of four ; mix all well together ; put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter ; put it over the fire, stirring it until it is thick ; lay a sheet of paper at the bottom of a dish and pour in the in- gredients ; bake half an hour. Use the remaining four whites of eggs for a meringue for the top. BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty-five minutes ; serve with rich sauce. BOILED BATTER PUDDING. Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk ; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this ; a pint of berries or sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce. CUSTARD PUDDING. No. 1. Take flve tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it and stir it in the cold milk and flour. Set it away to cool and beat well eight yolks and four whites of eggs ; add them to the milk and stir in, at the last, a glass of brandy or white wine, a tea- spoonful of powdered nutmeg and half a cupful of sugar

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