Almond Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

a pound of sweet almonds
three spoonfuls of rose water
a gill of sack or white wine
half a pound of fresh butter melted
five yolks of eggs
two whites
a quart of cream
a quarter of a pound of sugar
half a nutmeg grated
one spoonful of flour
three spoonfuls of crumbs of bread

Instructions (4)

Beat the almonds as fine as possible with rose water and sack or white wine.
Mix in the melted butter, egg yolks, egg whites, cream, sugar, grated nutmeg, flour, and bread crumbs.
Mix all well together.
Boil it.

Original Text

Almond Pudding.
TAKE a pound of sweet almonds, and beat them as fine as possible, with three spoonfuls of rose water, and a gill of sack or white wine. Mix in half a pound of fresh butter melted, with five yolks of eggs, and two whites, a quart of cream, a quarter of a pound of sugar, half a nutmeg grated, one spoonful of flour, and three spoonfuls of crumbs of bread. Mix all well together, and boil it.—Half an hour will do it.

Notes

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