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The Publisher’s Pudding

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Preparation info
    • Difficulty

      Complex

    • Ready in

      4 hr 30

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Jordan almonds, 6 oz.
  • bitter almonds, 12
  • cream, ¾

Method

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 the mortar, three quarters of a

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