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 (12)

Pudding base

half a pound of sweet and a few bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half a pound of sweet and a few bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a spoonful of water ↝ Water, tap [Tap water]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonfuls of cream warm with the butter ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one of brandy ↝ Brandy [Liquor and cocktails]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar to taste ↝ Sugar, NFS [Sugars and honey]

For serving

butter, wine, and sugar ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter, wine, and sugar ↝ Wine, rice [Wine]
butter, wine, and sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Beat half a pound of sweet and a few bitter almonds, with a spoonful of water.
Mix in four ounces of butter, four eggs, two spoonfuls of cream warm with the butter, one of brandy, a little nutmeg and sugar to taste.
Butter some cups.
Half fill the cups with the mixture.
Bake the puddings.
Serve with butter, wine, and sugar.

Original Text

Almond Puddings.

Beat half a pound of sweet and a few bitter almonds, with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream warm with the butter, one of brandy, a little nutmeg and sugar to taste. Butter some cups, half fill, and bake the puddings.

Serve with butter, wine, and sugar.

Notes

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