Home » Cookbook recipes » 18th century recipes » Almond pudding, another two ways…

Almond pudding, another two ways…

If you felt inspired by the almond puddings baked by our Cooking up History team last month, here are another couple of recipes to try…

To make an almond pudding, 18th century style

To make an almond pudding, 18th century style

To Make an Almond Pudding (modernised spelling)

Take half a pound of almonds, pound them with half a pound of white sugar till the come to a paste. Then take 3 ounces of fine flour of rice, a pint of good cream boiled & cold, a quarter of a pound of butter melted, 4 spoonfuls of rose water. Half an hour bakes it. You must put in the yolks of 4 eggs well beat.

An 18th century almond pudding "ye best way"

An 18th century almond pudding “ye best way”

An Almond Pudding the Best Way  (modernised spelling)

Take the yolks of 12 eggs. Beat them well with 3 quarters of a pound of loaf sugar, 3 quarters of a pound of almond[s] pounded with rose water as small as possible, 3 quarters of butter drawn & pretty cool, 3 spoonfuls of orange-flower water or rose water. 3 quarters of an hour bakes it. If you think the butter too much & you don’t like it so rich, leave out a quarter of a pound.

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One thought on “Almond pudding, another two ways…

  1. Pingback: Food Links, 08.05.2013 | Tangerine and Cinnamon

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