Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

HomeA › Almond Pudding, Baked

Almond Pudding, Baked

IN- GREDIENTS.-lb. of almonds, 4 bitter ones, 1 glass of sherry, 4 eggs, the rind and juice of 1/3 lemon, 3 oz. of butter, 1 pint of milk, 2 oz. of bread-crumbs, 2 tablespoonfuls of sugar. AVERAGE COST, 1s. 6d.

Blanch and pound the almonds to a smooth paste with the water; mix these with the butter, which should be melted; beat the eggs, grate the lemon-rind, and strain the juice; add these with the milk, sugar and wine to the other ingredients and stir them well together. When well mixed, put ALMOND SOUP. it into a pie-dish lined with puff-paste and bake for hour.

TIME. to hour.

SEASONABLE at any time.

← Almond PasteAlmond Puddings, Small →