Almond Puddings. (Mrs. Wood.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

31/2 ozs. of stale bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 ozs. of citron peel chopped fine ↝ Orange peel, raw [Fruits and Fruit Juices]
21/2 ozs. almonds chopped fine (most of them sweet, a couple or even 3 bitter) ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
drop a little orange flower water over the almonds as you chop them to prevent “oiling,”
2 ozs. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2 ozs. of castor sugar ↝ Sugars, granulated [Sweets]
3 eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pint of boiling milk ↝ Milk, NFS [Milk, reduced fat]

for serving

Frothed Sauce or German Sauce (see Sweet Sauces)

Instructions (4)

Mix all thoroughly well together
bake a nice brown in cups or dariole moulds well buttered.
Serve on a napkin, standing up just as they did in the moulds, not on their heads or they will get heavy.
Serve Frothed Sauce or German Sauce (see Sweet Sauces) in a boat; no sauce in the dish itself.

Original Text

Almond Puddings. (Mrs. Wood.)
3½ ozs. of stale bread-crumbs, 2 ozs. of citron peel chopped fine,
2½ ozs. almonds chopped fine (most of them sweet, a couple or even
3 bitter), drop a little orange flower water over the almonds as
you chop them to prevent “oiling,” 2 ozs. of fresh butter, 1½ ozs.
of castor sugar, 3 eggs well beaten and ½ pint of boiling milk.
Mix all thoroughly well together and bake a nice brown in
cups or dariole moulds well buttered.
They should rise high and be very light.
Serve on a napkin, standing up just as they did in the moulds,
not on their heads or they will get heavy.
Serve Frothed Sauce or German Sauce (see Sweet Sauces)
in a boat; no sauce in the dish itself.

Notes

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