SMALL ALMOND PUDDINGS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Blanch and pound the almonds to a smooth paste with a spoonful of water.
  2. Warm the butter.
  3. Mix the almonds with the warmed butter.
  4. Add the other ingredients, leaving out the whites of 2 eggs.
  5. Be particular that the egg whites are well beaten.
  6. Mix well.
  7. Butter some cups.
  8. Half fill the cups with the mixture.
  9. Bake the puddings from 20 minutes to 1/2 hour.
  10. Turn them out on a dish.
  11. Serve with sweet sauce.
Original Text
SMALL ALMOND PUDDINGS. 1222. INGREDIENTS.—1/2 lb. of sweet almonds, 6 bitter ones, 1/4 lb. of butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 tablespoonfuls of cream, 1 tablespoonful of brandy. [Illustration: ALMOND PUDDINGS.] Mode.—Blanch and pound the almonds to a smooth paste with a spoonful of water; warm the butter, mix the almonds with this, and add the other ingredients, leaving out the whites of 2 eggs, and be particular that these are well beaten. Mix well, butter some cups, half fill them, and bake the puddings from 20 minutes to 1/2 hour. Turn them out on a dish, and serve with sweet sauce. Time.—20 minutes to 1/2 hour. Average cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time. THE HUSKS OF ALMONDS.—In the environs of Alicante, the husks of almonds are ground to a powder, and enter into the composition of common soap, the large quantity of alkaline principle they contain rendering them suitable for this purpose. It is said that in some parts of the south of France, where they are extensively grown, horses and mules are fed on the green and dry husks; but, to prevent any evil consequences arising from this practice, they are mixed with chopped straw or oats.
Notes
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