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ALMOND
PUDDINGS
 ALMOND
PUDDING |
| CLASSIC
ALMOND PUDDING |
| BREAD
CRUMBS AND ALMONDS PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
FRUIT PUDDINGS |
| RECIPES
FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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ALMOND
PUDDING
Turn boiling water on to 3/4
of a pound of sweet almonds, let it remain until the skin comes off easily;
rub with a dry cloth; when dry, pound fine with one large spoon of rose-water;
beat six eggs to a stiff froth with three spoons of fine white sugar; mix
with one quart of milk, three spoons of pounded crackers, four ounces of
melted butter, and the same of citron cut into bits; add almonds, stir
altogether and bake in a small pudding-dish with a lining and rim of pastry.
This pudding is best when cold. It will bake in half an hour in a quick
oven.
CLASSIC
ALMOND PUDDING
Put two quarts of milk into
a double boiler; stir into it two heaping tablespoons of sifted flour that
has been stirred to a cream, with a little of the milk. When it boils,
care should be taken that it does not burn; when cooked, take from the
fire and let it cool. Take the skins off from two pounds of sweet almonds,
pound them fine, stir them into the milk; add a teaspoonful of salt, a
cupful of sugar, flavoring and six well-beaten eggs, the yolks and whites
beaten separately. Put bits of butter over the top. Bake one hour. A gill
of brandy or wine improves it.
BREAD
CRUMBS AND ALMONDS PUDDING
Steep four ounces of crumbs
of bread, sliced, in one and one-half pints of cream, or grate the bread;
then beat half a pound of blanched almonds very fine till they become a
paste, with two teaspoons of orange-flower water; beat up the yolks of
eight eggs and the whites of four; mix all well together; put in a quarter
of a pound of loaf sugar and stir in three or four ounces of melted butter;
put it over the fire, stirring it until it is thick; lay a sheet of paper
at the bottom of a dish and pour in the ingredients; bake half an hour.
Use the remaining four whites of eggs for a meringue for the top. |
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