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English cookbook, ca. 1824
Page 9
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Almond Pudding. 1/2 lb sweet Almonds pound them in a marble mortar with a little Rose or Orange flower water. 3 or 4 grated Naples biscuits, the Peel of a lemon 1/2; Butter 1/4 Pint of Wine 8 eggs leaving out 4 of the whites a quart of Cream and Sugar to taste. Cover the dish with a good Paste.
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Almond Pudding. 1/2 lb sweet Almonds pound them in a marble mortar with a little Rose or Orange flower water. 3 or 4 grated Naples biscuits, the Peel of a lemon 1/2; Butter 1/4 Pint of Wine 8 eggs leaving out 4 of the whites a quart of Cream and Sugar to taste. Cover the dish with a good Paste.
Szathmary Culinary Manuscripts and Cookbooks
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