An Almond Pudding to bake

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Blanch half a Pound of Sweet Almonds, and four Bitter Ones, in warm Water, take them and pound them in a Marble Mortar, with two Spoonfuls of Orange-flower Water, and two of Rose-water, a Gill of Sack, mix in four grated Naples Biskets, and three quarters of a Pound of melted Butter, beat eight Eggs, and mix them with a quart of Cream boiled, grate in half a Nutmeg, and a quarter of a Pound of Sugar; mix all well together, make a thin Puff-paste, and lay all over the Dish, pour in the Ingredients, and bake it.