Almond Pudding from Modern Cookery for Private Families by Eliza Acton
On two ounces of fine bread-crumbs pour a pint of boiling cream, and let them remain until nearly cold, then mix them very gradually with half a pound of sweet and six bitter almonds pounded to the...
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Cooking tools:
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- Stove
- Mixing bowl
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- Measuring cup
- Spoon
Ingredients
- brandy, 1 wineglassful, or ½ glass of noyau:
- sugar, 6 oz.
- butter, 4 oz.
- pounded almonds, ½ lb.
- cream, 1 pint
- Bread-crumbs, 2 oz.
- yolks of 7, whites of 3 eggs
- bitter almonds, 6
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