To make an Almond-Pudding
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: A boiled pudding made of almonds, beef suet, & eggs
To make an Almond-Pudding.
Take two pounds of blanched Almonds, and beat them small, put thereto some Rose-water and Amber-greece often there-into as you beat them; then season them with Nutmeg and Sugar, and mix them with grated bread, Beef-suet, and two Eggs, and so put it into a Dish, tying a Cloath round about, and so boyl it.
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