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Abigail Wellington Townsend cookbook, circa 1840
Page 13
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To make an Almond pudding Blanch 3/4 of a pound of almonds beat them rose water add four Naple Biscuit 3/4 of a pound of fresh butter 8 eggs a pint of cream boil with a blade of mace. add 1/2 a pound of sugar mix them all well together.
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To make an Almond pudding Blanch 3/4 of a pound of almonds beat them rose water add four Naple Biscuit 3/4 of a pound of fresh butter 8 eggs a pint of cream boil with a blade of mace. add 1/2 a pound of sugar mix them all well together.
Szathmary Culinary Manuscripts and Cookbooks
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