Time: 1/2 hour

Sufficient for 4 or 5 persons

  1. 1/4 lb. of almonds
  2. 4 bitter almonds
  3. 1 glass of sherry
  4. 4 eggs
  5. the rind and juice of 1/2 lemon
  6. 3 oz. of butter
  7. 1 pint of cream
  8. 2 tablespoonfuls of sugar
  • Blanch and pound the almonds to a smooth paste with the water
  • Mix these with the butter, which should be melted
  • beat up the eggs, grate the lemon-rind, and strain the juice;
  • Add these, with the cream, sugar, and wine, to the other ingredients
  • Stir them well together
  • When well mixed, put it into a pie-dish lined with puff-paste
  • Bake for 1/2 hour

  • Note: To make this pudding more economically, substitute milk for the cream; but then add rather more than 1 oz. of finely grated bread.

    Source: The Book of Household Management by Isabella Beeton (1859)

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