Almond Pudding, Plain
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour. Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 129. The excerpt below is the record exactly as published.
Almond Pudding, Plain.— Soak three table-spoonfuls of finely-grated bread-crumbs in milk. Add four ounces of blanched and pounded almonds, a piece of butter the size of an egg melted in a pint of new milk, sugar to taste, a tea-spoonful of grated Icmon-rind, a scrape of nutmeg, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.