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English Almond Pudding
From A guide to modern cookery, 1909
Serves 6
English puddings are served in the dishes they are cooked in.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 417. The excerpt below is the record exactly as published.
ENGLISH ALMOND PUDDING Mix to the consistence of a pomade four oz. of butter and five oz. of powdered sugar; add eight oz. of finely-chopped almonds, a pinch of table salt, a half table-spoonful of orange- flower water, two eggs, two egg-yolks, and one-sixth pint of cream
Cook this with the app: pantry check, scaling, and the assistant.