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Description
(Short description)
This this cook book you will get over 160 pudding recipes. If you love your puddings then this cook book is what you have been looking for.
(Text)
This this cook book you will get over 160 pudding recipes. If you love your puddings then this cook book is what you have been looking for. ALMOND PUDDING -1 Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins. ALMOND PUDDING -2 4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold. ALMOND PUDDING -3 Beat the yolks of four eggs very light with one- half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of grated white bread crumbs, then the stiffly-beaten whites of four eggs. Put in pudding form and steam from one and one-half to two hours. Serve with wine or fruit sauce. Put in pudding form and steam from one and one-half to two hours. Serve with wine or fruit sauce. Put in pudding form and steam from one and one-half to two hours. Serve with wine or fruit sauce.
(Author portrait)
Baxi, Nishant
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