Polish Pudding

Ingredients

• one ounce of sweet almonds
• six bitter ones
• half a pint of new milk
• two table-spoonfuls of arrow-root
• half a pint of cold milk
• two ounces of fresh butter
• two well-beaten eggs

Method

1. 1

   Blanch and pound almonds, then heat with milk.

2. 2

   Mix arrowroot with cold milk, pour boiling milk over it, and stir.

3. 3

   Add butter and eggs, cool, and set in a mould.

4. 4

   Serve with a sauce of butter, sugar, and sherry.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1263. The excerpt below is the record exactly as published.

olish. Pudding. — Blanch one ounce of sweet almonds and six bitter ones, and pound them in a mortar to a smooth jjaste, adding a few drops of water to prevent their oiling. Put them into a saucepan with half a pint of new milk, and bring the liquid slowly to the boil. Mix two table-spoonfuls of arro-wi-oot very smootUy with half a pint of cold milk. Pour the boiling milk upon this, and stir briskly for a minute or two. Add two ounces of fresh butter, and two well-beaten eggs

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