Polish Pudding

Ingredients

• half a dozen bitter almonds
• one ounce of sweet ones
• half a pint of new milk
• two tablespoonfuls of Bermuda arrowroot
• a quarter of a pint of cold milk
• two ounces of fresh butter
• two eggs, well beaten

Method

1. 1

   Blanch the almonds and pound them to a smooth paste.

2. 2

   Put them into a saucepan with new milk and bring to a boil.

3. 3

   Mix arrowroot with cold milk, pour boiling milk upon it, and stir till smooth.

4. 4

   Add fresh butter and beaten eggs, stir till cool, pour into an oiled mould, and set on ice until required.

5. 5

   Turn out and serve with sherry sauce.

As published

This recipe was extracted from Recipes for the million (1891), page 175. The excerpt below is the record exactly as published.

POLISH PUDDING. — Blanch half a dozen bitter almonds and one ounce of sweet ones ; pound them to a smooth paste, put them into a saucepan with half a pint of new milk, and bring slowly to a boil. Then mix two tablespoonfuls of Bermuda arrowroot with a quarter of a pint of cold milk ; pour the boiling milk upon this, and stir briskly till smoothly mixed ; add two ounces of fresh butter and two eggs, well beaten

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