Merton Almond Pudding

Name: Merton Almond Pudding
Yield: 6 servings
Ingredients: the yolks of eight eggs and the whites of six; six ounces of sweet almonds; rather more than half a pound of sifted sugar; the juice of half a lemon; the rind of one grated

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for six 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 919. The excerpt below is the record exactly as published.

Merton Almond Pudding.— Whisk well the yolks of eight eggs and the whites of six. Blanch and pound to a fine powder six ounces of sweet almonds, add it to the eggs, together with i-ather more than half a jwund of sifted sugar, the juice of half a lemon, and the rind of one grated

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