vegetariangluten-free
Almond Pudding, Small
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
- Pound eight ounces of almonds
- with a spoonful of water
- four ounces of butter
- four yolks and two whites of eggs
- sugar to taste
- two spoonfuls of cream
- one of brandy
Method
Pound almonds with water, mix with warmed butter, eggs, sugar, cream, and brandy.
Bake in buttered cups.
Serve with pudding-sauce.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 11. The excerpt below is the record exactly as published.
ALMOND PUDDING, Small. — Pound eight ounces of almonds, and a few bitter, with a spoonful of water ; mixed with four ounces of butter warm- ed, four yolks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy
Cook this with the app: pantry check, scaling, and the assistant.