Nut Pudding (No. 1)
From The Apsley cookery book, 1905
Can be cooked without rusk-crumbs and is nice either cold or hot.
Presented as published in 1905. 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 The Apsley cookery book (1905) by Webster, John J. Mrs, page 79. The excerpt below is the record exactly as published.
Six ounces of Pignolias. Six ounces of Almonds. Six ounces of Walnuts. Whites of four Eggs. Four ounces of Busk-crumbs. Flavour with a little Lemon. Prepare the nuts and put them two or three times through a good nut mill, then pound in a mortar ; add the rusk-crumbs. Beat the whites of the eggs to a stiff froth, add the flavouring, and mix all well together. Put into a well-greased basin and steam for about seven hours. It may be cooked without the rusk-crumbs if 182 THE APSLEY COOKERY BOOK desired, and is nice either cold or hot. One ounce of this is equal to ninety-five grains proteid, or two and a half ounces of bread. 368. Nut Pudding (No. 2). Ingredients. Four ounces of Pignolias. I Four ounces of Kusk-crumbs. Four ounces of Almonds. | Four ounces of Sultanas. Whites of four Eggs
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Cook this with the app: pantry check, scaling, and the assistant.