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Almond Pudding, No.2

  • 4 ounces bread crumbs
  • 1 1/2 pint cream
  • 1/2 lb almonds, blanched
  • 2 tsps orange-flower water
  • 8 egg yolks
  • 8egg whites
  • 1/4 lb loaf sugar
  • 3-4 ounces butter, melted
Soak the bread crumbs in the cream. Beat the blanched almonds very finely until they become a paste, with the orange-flower water. Beat the egg yolks and 4 egg whites. Mix completely together. Add the loaf sugar and stir in the melted butter. Put on the stove, stirring until it is thick. Lay a sheet of paper at the bottom of a baking dish. Pour in the mixture. Bake with love for half an hour in a oven heated to 350F at 350 degrees F. Use the remaining 4 egg whites to make a meringue for the top.
Submitted by Tess M Jun 23, 2009 15 min 30 min 45 min

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