Baked Almond Pudding

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
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

pudding base

four ounces of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
four or five bitter ditto ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
yelks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
peel of two lemons grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
near a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
juice of one lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

for baking

a little wine ↝ Wine, rice [Wine]
a paste round the dish ↝ Guava paste [Jams, syrups, toppings]

Instructions (2)

Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yelks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, juice of one lemon.
When well mixed, bake it half an hour, with a paste round the dish.

Original Text

Baked Almond Pudding.

Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yelks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, juice of one lemon. When well mixed, bake it half an hour, with a paste round the dish.

Notes

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