[ Receipt for an Almond Pudding ]
Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01
Source:
Almon Scrapbook
Institution: Nova Scotia Archives
| Source Origin: Almon Family Fonds
| Reference: MG1 Vol. 14 / Microfilm Reel 14,894
A recipe for a baked pudding made from pounded almonds and approved by Mrs. Sergent and Mrs. Amory, p. 122.
Receipt for an Almond Pudding, approved by Mrs. Sergent &
Mrs. Amory.
One Pound of Almonds, one Pound of Sugar, ten Eggs,
One Pound of Butter. The Almonds while pounding
must be wet often with Rose-Water to keep them from
oiling, but not too much as it {...} be apt to settle
& whey at the bottom of your [pu]dding One Hour
bakes it
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