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Almond Pudding

  • 2 dozen of sweet
  • 2 dozen bitter almonds
  • Butter
  • 1 quart
  • 1 pint of milk
  • 1/2 paper of rice flour
  • Sugar
  • Whites of 2 eggs
  • 6-8 tablespoonful of white sugar
Blanch and pound a couple dozen of sweet, and the same of bitter almonds; have ready a piece of butter the size of a large egg, one quart and one pint of milk, half a paper of rice flour, and sugar to your personal taste. Boil the milk; while boiling, add the ingredients, and stir as for custard; pour it into a pudding dish. Beat the whites of two eggs with six or eight tablespoonful of white sugar as for icing, pour it over the surface of the pudding, then place the dish into the oven long enough to brown the top. Let it get cold, and serve it with cream.
Submitted by Cassyjean - Torrington, CT Aug 26, 2009 15 min 30 min 45 min


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