Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Citron and Almond Pudding

Citron and Almond Pudding

This pudding is made in the same way as the preceding one, with the addition of a dozen sweet almonds blanched and pounded. In both cases, if it is not wished to have a rich pudding, a smaller number of eggs may be used.

Read next

← Cinnamon, Tincture OfCitron Cake →