Pudding A'La Zouave
From 365 desserts, 1900
The raisin wine is steeped raisins in water for 2 hours.
Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 35. The excerpt below is the record exactly as published.
Pudding A'La Zouave. Blanch ^ lb. almonds, pound them in a mortar, a few at a time, adding ^ lb of butter ; then add 4 well beaten eggs, y2 pt. milk, ]/2 pt. sugar, and a glass of raisin wine. Mix this until it forms a smooth paste, then stir in 1 lb. grated apples
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