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College Pudding, Baked

Name: College Pudding, Baked
Yield: 6 servings
Ingredients: four ounces of sweet almonds; half a dozen bitter almonds; six table-spoonfuls of sifted sugar; a quarter of a pound of sweet butter; the yolks of six and the whites of three eggs; a wine-glassful of brandy; a layer, about an inch thick, of apricot or any other jam

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for four or five 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 401. The excerpt below is the record exactly as published.

College Pudding, Baked.— Blanch and pomid four ounces ef sweet and half a dozen bitter almonds. Mix them with six table-spoonfuls of sifted sugar, and a quarter of a jwund of sweet butter. Beat all well together, then add the yolks of six and the whites of three eggs, and a wine-glassful of brandy. When well beaten, pom- the mixture into a pie-dish over a layer, about an inch thick, of apricot or any other jam

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