The Publisher’s Pudding from Modern Cookery for Private Families by Eliza Acton
This pudding can scarcely be made too rich. First blanch, and then beat to the smoothest possible paste, six ounces of fresh Jordan almonds, and a dozen bitter ones; pour very gradually to them, in...
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
Ingredients
- grated rind, 1 lemon
- Yolks of eggs, 7
- pinch of salt; ½ nutmeg
- candied citron (or citron and orange-rind mixed), ½ lb.
- Stoned Muscatel raisins, 4 oz.
- pounded sugar, 6 oz.
- best cognac, 1 wineglassful
- Jordan almonds, 6 oz.
- cream, ¾ pint
- bitter almonds, 12
- cream wrung from almonds, ½ pint
- bread-crumbs, 4 oz.
- crushed macaroons, 4 oz.
- beef-suet, 5 oz.
- flour 2 oz.
- Dried cherries, 4 oz.
- marrow, 5 oz.
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