A Cream Almond Pudding

Preparation info

    • Difficulty

      Easy

Appears in

American Cookery

By Amelia Simmons

Published 1796

  • About

Method

Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 yolks and 3 whites, strain and mix with one spoon flour one quarter of a pound almonds; settled, add one spoon rose-water, and by degrees the cold cream and beat well together; wet a thick cloth and flour it, and pour in the pudding, boil hard half an hour, take out, pour over it melted butter and sugar.