Yet Another Way

Ingredients

• eight ounces of almonds
• a spoonful of water
• four ounces of butter
• the yolks of four eggs
• the whites of two eggs
• two tablespoonfuls of cream
• one of brandy

Method

1. 1

   Pound the almonds with a few bitter ones in water, then mix with warmed butter, yolks and whites of eggs, sugar, cream, and brandy.

2. 2

   Bake in buttered cups and serve with pudding sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 214. The excerpt below is the record exactly as published.

Yet Another Way. Pound eight ounces of almonds with a few bitter ones in a spoonful of w\ater, then mix with four ounces of butter warmed, the yolks of four and the whites of two eggs, sugar, two tablespoonfuls of cream and one of brandy. Bake in buttered cups, and serve with pudding sauce. 5. Almond Wafers. Pound eight ounces of blanched Jordan almonds very fine, with two yolks of eggs; put to this a quarter of a pound of sugar, one lemon-peel, and half a nutmeg grated ; add two whole eggs and one ounce of flour : mix all well together, spread it thin on a copper-tinned plate rubbed with butter ; sprinkle fine chopped almonds over, and bake it quickly ; cut it in large squares while warm, turn each over a round piece of wood till cold and crisp. AA 2 404 THE THOIiOUGH GOOD COOK. 6. Amber Pudding. Lay a pound of fresh butter in a stew-pan, with three quarters of a pound of hun^) sugar finelj' pounded; melt the butter and mix the Avhole well; then add the yolks of fifteen eggs beaten, and as much candied peel as will give it a colour and flavour, first reducing it to paste. Line the dish with a fine crust, and cover it as you would a pie. Bake it in a slow oven. It is equally good cold or hot. 7. Another Amber Pudding. Take one dozen cooking apples, a cupful of sugar, six eggs, four tablespoonfuls of butter, the rind and juice of two lemons, and sufficient puff-paste to line a dish. Pare and quarter the apples and pare the lemons, taking off the thin yelloAV rind only: the white would make the pudding bitter. Put this rind, with the apj)les, butter, and lemon-juice, into a stew-pan with half a cuj^ful of water. Cover and simmer for three-quarters of an hour; pass it through a sieve, add the sugar, and let it cool, and then stir in the yolks of the eggs well beaten ; put it all into a dish lined with a good but thin paste ; bake in a gentle oven for half an hour. AVhile it is cooking, whisk the whites of the eo-sfs to a stiff froth ; beat into them three tablespoonfuls of powdered sugar, cover the pudding with this; return to the oven for ten minutes, leaving the door open. This pudding may be served hot or cold. 8. Angelica Tart. Pare and core some golden pippins or nonpareils ; then take an equal quantity of the stalks of angelica, peel them^ and cut them into small pieces. Boil the apples in water enough to cover them, Avith lemon-peel and fine sugar. SWEETS. 405 Do them gently, till they produce a thin syrup, and then strain it off. Put it on the tire, together with the angelica, and let both boil ten minutes. Make a puff-paste, lay it at the bottom of the tin, then a layer of apple and one of angelica, till full. Pour in some syrup, put on the cover, and bake moderately. 9. Apple Biscuits. Add to two pounds of apple pulp, two and three-quarter pounds of fine sugar, three whole eggs, and a portion of essence of cloves ; stir all well together in a pan over a moderate fire, adding three and a quarter pounds of flour and half a pound of corn starch in powder ; when the mixture is hot, lay it out with a large screw funnel, ice the biscuits, and bake them. 10. Apple Charlotte. Stew a dozen apples ; butter a plain mould ; take a ncAv loaf, the crumb of which cut in thin slices about two inches broad and the depth of your mould, and cut two round pieces, one for the top and the other for the bottom of the mould. Then begin by dipping the round piece in good clarified butter, laying it at the bottom ; the thin slices place on the side, one against the other until they meet all round ; put your apples in the mould, cover the top well over with the other round piece, and bake for nearly an hour. A little lemon-juice may be added to the ap))les if liked. 11. Apple Pudding. Pare, core, and stew the apples in a small stew-pan, with cinnamon, two or three cloves, and the grated rind of a 406 THE THOROUGH GOOD COOK. lemon. When soft, sweeten tlieni to taste. Pulp tlieni through a sieve, and add the beaten yolks of four eggs, a quarter of a pound of butter, the grated peel and the juice of a lemon. Mix the ingredients well, and bake for half an hour in a dish lined with good puff-paste. 12. Apple Pudding, Baked. Take one dozen large apples, and boil them as for sauce ; grate in four Naples biscuits and the rind of a lemon, squeezing in the juice ; add four eggs, Avith the whites, two ounces of butter, sweeten to taste, and bake with a thin puff'-paste at the bottom of the dish. 13. Apricot Pudding. Mash six ripe apricots through a sieve ; add one pint of cream, four ounces of sugar, four yolks and two whole eggs, one ounce of butter, melted ; mix all together, bake in a dish lined Avitli puff-paste, and glaze the top. Ohs. — Apple, peach, and plum puddings are baked in the same way. 14. Another Apricot Pudding, Pour a pint of hot cream over a cup of bread-crumbs, and cover the jug. When cold, add the beaten yolks of four eggs

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