Almond Pudding

Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

Original Recipe

Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

Ingredients

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  • 1 pound sweet almonds
  • water, hot (to blanch)
  • orange flower or rose water (little)
  • 4 crackers, finely pounded
  • 2 gills rice flour
  • 6 eggs
  • 1 pint cream
  • 1 pound sugar
  • 0.5 pound butter
  • 4 tablespoons wine
  • paste for crust (as needed)

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Required Gear

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Mortar and pestle
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Mixing bowl
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Baking dish
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Wooden spoon

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Instructions

  1. 1

    Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)