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 Dense pudding of breadcrumbs, sugar and butter, or flour and suet, with ground almonds (Woolley 1677, Moxon 1764, etc)  Original Receipt in ‘English Housewifry‘ by Elizabeth Moxon, 1764 (Moxon 1764)22. ALMOND PUDDING. Take one pound of almonds, blanch’d and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins. 23. ALMOND PUDDING another Way. Boil a quart of cream, when cold, mix in the whites of seven eggs well beat; blanch five ounces of almonds, beat them with rose or orange-flower water, mix in the eggs and cream; sweeten it to your taste with fine powder sugar, then mix in a little citron or orange, put a thin paste at the bottom, and a thicker round the edge of the dish. Bake in a slow oven. – Sauce; Wine and sugar. See: Almond Breadcrumb Pudding Almond Custard Pudding Ipswich Almond Pudding  |
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