Time: 1/2 hour to freeze the mixture.

Seasonable: Served all the year round.

  1. 1/2 lb. of sweet almonds
  2. 2 oz. of bitter almonds
  3. 3/4 lb. of sugar
  4. 8 eggs
  5. 1-1/2 pint of milk
  • Blanch and dry the almonds thoroughly in a cloth
  • Pound them in a mortar until reduced to a smooth paste
  • Add to these the well-beaten eggs, the sugar, and milk
  • Stir these ingredients over the fire until they thicken, but do not allow them to boil
  • Strain and put the mixture into the freezing-pot
  • Surround it with ice, and freeze it (see Note)
  • When quite frozen, fill an iced-pudding mould, and put on the lid
  • Keep the pudding in ice until required for table
  • Turn it out on the dish, and garnish it with a compote of any fruit that may be preferred, pouring a little over the top of the pudding.

  • This pudding may be flavoured with vanilla, Curacoa, or Maraschino.

    Note: Method of working the freezing Apparatus. Put into the outer pail some pounded ice, upon which strew some saltpetre; then fix the pewter freezing-pot upon this, and surround it entirely with ice and saltpetre. Wipe the cover and edges of the pot, pour in the preparation, and close the lid; a quarter of an hour after, begin turning the freezing-pan from right to left, and when the mixture begins to be firm round the sides of the pot, stir it about with the slice or spattle, that the preparation may be equally congealed. Close the lid again, keep working from right to left, and, from time to time, remove the mixture from the sides, that it may be smooth; and when perfectly frozen, it is ready to put in the mould; the mould should then be placed in the ice again, where it should remain until wanted for table.

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

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