Almond Puddings*
| Categories: | English Dessert Pudding 17th century |
| Original Source: | Elinor Fettiplace's Receipt Book |
| Secondary Source: | |
| Cook: | Morwenna Westerne |
| Meeting Date: | 2006-11-12 |
To make almond puddings
Take a pound of almonds blanch them in cold water, then beat them verie smale, then put to the some crums of white bread, and the yelks of six eggs and some rose water and some sugar, and some mace, cut smale, & some thick cream warmed, & some biefe suet, cut smale, mingle all these together, & fill the gutts, & so boile them.
Ingredients
| 1 lb. | blanched almonds |
| 1/2 c. | breadcrumbs |
| 6 | eggs (whole, should have been just yolks) |
| 1 Tbs. | rosewater |
| 1/4 c. | sugar |
| 1 tsp. | mace |
| 1/2 c. | warm heavy cream |
| 1/4 c. | minced beef fat |
| collagen casings | |
Steps
- Grind almonds a little coarsely (Cuisinart). Mix in bread crumbs, egg yolks, rosewater, sugar, mace, cream, suet.
- Fill casings. Twist into 4-5" lengths. Boiled 15 minutes. All the casings had split and peeled off easily.
Note
Used 39" of casing. Probably wants 50".
Use actual suet next time or maybe butter
Constance & Yevsha don't like the rosewater.
Maybe boil less time.
Grind almonds even finer?