Almond Pudding. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. Mix the ground almonds, grated biscuits, bone marrow (or beef suet), sliced orange-peel, sliced citron-peel, mace, and eggs well together.
  2. Boil some cream and let it cool until it is almost cold.
  3. Add enough of the cooled cream to the mixture to make the pudding tolerably thick.
  4. Optionally, add a few caraway seeds and a little ambergris.
Original Text
Almond Pudding. No. 2. Take a pound of almonds, ground very small with a little rose-water and sugar, a pound of Naples biscuits finely grated, the marrow of six bones broken into small pieces—if you have not marrow enough, put in beef suet finely shred—a quarter of a pound of orange-peel, a quarter of citron-peel, cut in thin slices, and some mace. Take twenty eggs, only half as many whites; mix all these well together. Boil some cream, let it stand till it is almost cold; then put in as much as will make[308] your pudding tolerably thick. You may put in a very few caraway seeds and a little ambergris, if you like.
Notes
—