Small Almond Puddings

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

eight ounces of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a few bitter ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a spoonful of water ↝ Water, tap [Tap water]
four ounces of butter warmed ↝ Butter, stick, unsalted [Dairy and Egg Products]
four yelks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two whites of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one of brandy ↝ Brandy [Liquor and cocktails]

Instructions (5)

Pound eight ounces of almonds, and a few bitter, with a spoonful of water.
Mix with four ounces of butter warmed, four yelks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy.
Mix well.
Bake in little cups buttered.
Serve with pudding sauce.

Original Text

Small Almond Puddings.

Pound eight ounces of almonds, and a few bitter, with a spoonful of water and mix with four ounces of butter warmed, four yelks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pudding sauce.

Notes

—