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Almond Pudding, Rich
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: half an hour. Sufficient for 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.
A glass of sheriy or raisin wine may be added. Place in a pie-dish lined with paste, and bake in a moderate oven. Time, half an hour. Probable cost, Is. Sufficient for three or four persons. Almond Pudding, Rich.— Blanch and beat to a paste a quarter of a pound of sweet almonds and five or six bitter ones, with a little water to prevent oiling ; add a little sugar rubbed on lemon-rind, a piece of butter the size of an egg, melted with a glass of wann cream, five eggs well beaten, a little nutmeg
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