Cassell's dictionary of cookery

Almond Pastry.— Blanch and pound to a paste three ounces of almonds and a little rose-water. Add to them gradually four ounces of loaf sugar and an equal weight of fine flour. Stii' in the well- whisked whites of two eggs, and roll out on a pastry-board. Stamp out any pretty shapes that may be fancied ; bake in a moderate oven, and keep in a dry place in a tin box to ornament sweet dishes of any description. Time to bake, eight or nine minutes. Probable cost, 8d. Almond Pudding, Boiled.— Blanch and pound with a little water three ounces of sweet and four or five bitter almonds; add a pint of new milk, sugar to taste, a little nutmeg, a table-spoonful of flour mixed smoothly, a table-spoonful of grated bread-crumbs, two eggs well beaten, and lastly, the whites of two eggs whisked to a froth. Pour the mixture into a well-buttered mould, and boil quickly for three-quarters of an hour. When done, let it stand for a few minutes before turning out. Probable cost. Is. Sufficient for four persons. Almond Pudding, Jewish.— Put four ounces of sweet almonds, and three bitter ones, into a saucepan of cold water. Heat it gradually, and when too hot to bear the fingers put the almonds into a basin, slip off the skins, and throw them at once into cold water. Dry them well, and pound them in a mortar until they form a smooth paste ; drop a tea-spoonful of cold water over them two or three times to prevent them oiling. Mix with them four ounces of powdered loaf sugar, and add two table-spoonfuls of rose water, together with the yolks of four, and the whites of three, eggs well beaten. Stir briskly for ten minutes, pour into a well-oiled mould, and bake in a quick oven. Turn the pudding out of the dish before serving, and pour round it a thick syrup, flavoured with the rind and juice of a lemon, and coloured with cochineal. Time, half an hour to bake. Probable cost, lOd. Sufficient for three or four persons. Almond Pudding, Plain.— Soak three table-spoonfuls of finely-grated bread-crumbs in milk. Add four ounces of blanched and pounded almonds, a piece of butter the size of an egg melted in a pint of new milk, sugar to taste, a tea-spoonful of grated lemon-rind, a scrape of nutmeg, and three eggs well beaten. A glass of sherry or raisin wine may be added. Place in a pie-dish lined with paste, and bake in a moderate oven. Time, half an hour. Probable cost, Is. Sufficient for three or four persons. Almond Pudding, Rich.— Blanch and beat to a paste a quarter of a pound of sweet almonds and five or six bitter ones, with a little water to prevent oiling ; add a little sugar rubbed on lemon-rind, a piece of butter the size of an egg, melted with a glass of warm cream, five eggs well beaten, a little nutmeg, and a glass of sherry. Put the mixture into a pie-dish and bake in a moderate oven, or put it into buttered cups, and turn out. Serve with sweet sauce. Time to bake, half an hour. Probable cost, 2s. 4d. Sufficient for four persons.