To make an Almond Pudding

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines, or wafers, and scraping sugar.